Hinds weekly meal plan
Michelle Phetlhe | Wednesday March 11, 2026 11:11
Cooking should not feel like a chore or endless kitchen admin. It should feel like a moment of joy, creativity, and connection with the people around your table. That is exactly what this collaboration is about.
For the entire month we will be sharing a weekly meal plan designed to make your days easier while keeping your kitchen inspired and full of flavour.
Each day carries its own theme so that you always have a direction when you step into the kitchen. No more staring into the fridge hoping inspiration will magically appear. No more scrambling at the last minute wondering what to prepare. Instead, you will have a plan that guides you through the week while still leaving room for creativity and personal flair.
Every week we will share these meal ideas on the Chellzkitchen Facebook page as well as right here, so make sure you follow the page and keep up with the journey. It is also a good idea to grab yourself a copy of The Monitor every week or subscribe to the mailing list so you do not miss any of the delicious inspiration coming your way.
Think of it as your friendly weekly kitchen companion that helps you cook strong, flavourful meals without overthinking things. This is the kind of planning that keeps families fed, kitchens lively, and cooks feeling confident.
Before we jump into this week’s Meatless Monday recipe, I would love to share the big idea behind our themed cooking journey. Take notes because this is where the fun begins. Mondays are for Meatless Monday, a day dedicated to vegetable driven meals that are hearty, satisfying and full of flavour. Tuesday is Off the Grill Tuesday Favourites, when we bring out those bold grilled flavours that make the kitchen smell irresistible with Southern Grill making an appearance.
Wednesday is Curry Night, the day for warm spices, rich sauces, and comforting dishes that fill the home with incredible aromas. Thursday is Midweek Detox Thursday, a lighter approach to meals that focuses on fresh ingredients and nourishing combinations and Root and Beets new seasoning.
Friday is Braai Friday / Rib & Wing Game Night, perfect for gathering around good food and good company as the weekend begins, we need to do better with our game nights, we have so many board games, tota we gave no excuse.
Saturday is Brunch Indulgence, a moment to slow down and enjoy something a little special late in the morning, celebrating what natters. And finally Sunday brings us the beloved 7 Colour Classics, those vibrant, comforting plates that bring families together around the table. Oh yes, that’s me getting nostalgic about the lunches mom would make growing up.
These themes are more than just labels for days of the week. They are little sparks of inspiration that remove the pressure of planning while encouraging creativity.
Instead of thinking too hard about what to cook, you simply look at the theme and start imagining what flavours and ingredients could fit into it. Suddenly cooking feels lighter and more playful! It becomes something you look forward to rather than something you rush through.
Today we begin with Meatless Monday, and the star ingredient of our dish is something humble, affordable, and incredibly versatile: cabbage. I have always loved cabbage, but over the past year my appreciation for it has grown even more. I have been completely obsessed with grilled cabbage and braised cabbage.
There is something magical that happens when heat meets cabbage. The leaves soften and caramelise, the edges become beautifully golden, and the flavour transforms into something deep, slightly sweet, and wonderfully savoury.
The colours, textures, and flavours of cabbage are simply divine when cooked well. A fresh cabbage has this crisp structure that almost hides its potential. But once you slice it, season it, and let it cook slowly, it becomes tender and flavourful in a way that surprises many people. It goes from being a supporting vegetable to the star of the plate.
Another thing that makes cabbage such a wonderful ingredient is that it is usually very affordable. In a world where grocery prices can sometimes feel unpredictable, it is comforting to know that cabbage often remains one of the most budget-friendly vegetables available.
Of course there are moments when vegetable shortages push prices up and you do a double take at the shelf, but thankfully cabbage usually returns to the familiar price range we are used to. That reliability makes it a fantastic ingredient for families and home cooks who want to prepare satisfying meals without spending too much.
What makes cabbage even more exciting is how beautifully it absorbs seasoning. This is where Hinds Cabbage Seasoning steps in and truly shines. A good seasoning blend can transform a simple vegetable into something unforgettable, and Hinds understands that perfectly. Their cabbage seasoning is designed to enhance the natural flavour of the vegetable while adding depth, warmth, and balance. Instead of needing a long list of spices, you can rely on one well crafted seasoning to do the heavy lifting.
For this Meatless Monday recipe we are making braised cabbage, a dish that feels hearty enough to stand on its own while remaining completely meat-free. The cabbage is sliced , seasoned generously with Hinds Cabbage Seasoning, and slowly cooked until tender with beautifully caramelised edges.
It is simple, satisfying, and incredibly flavourful. What I love most about this recipe is how it turns something so simple into something memorable. Cabbage often sits quietly in the vegetable drawer waiting to be used in a salad or stew, but here it gets the spotlight it deserves. With the help of Hinds Cabbage Seasoning, it becomes a bold, flavour-packed dish that fits perfectly into the spirit of Meatless Monday.
This is exactly what the Chellzkitchen and Hinds meal plan is about. It is about looking at everyday ingredients with fresh eyes and discovering how exciting they can be.
So as we begin this month-long journey of themed cooking, remember that every dish is an opportunity to experiment, learn, and enjoy the process. Whether you are grilling on Tuesday, stirring a fragrant curry on Wednesday, or laying out a colourful Sunday feast, the goal is always the same: strong meals, bold flavours, and happy kitchens. And it all begins today with a humble cabbage, a sprinkle of Hinds seasoning, and the simple joy of cooking something delicious.
INGREDIENTS
1 large cabbage 2 tablespoons olive oil or cooking oil 2 teaspoons Hinds Cabbage Seasoning 1 medium onion, sliced 2 cloves garlic, finely chopped ½ cup vegetable stock 1 tablespoon butter (optional) 1 tablespoon fresh lemon juice Salt and black pepper to taste (optional)
INSTRUCTIONS
• Remove the outer leaves of the cabbage and rinse it well. Place it on a cutting board and slice it into thick rounds about 2–3 cm thick to create cabbage steaks. • Heat the olive oil in a large pan or skillet over medium heat. • Add the sliced onion and cook for about 3–4 minutes until softened and fragrant. Stir in the chopped garlic and cook for another 30 seconds. • Carefully place the cabbage steaks into the pan in a single layer. Sprinkle the Hinds Cabbage Seasoning evenly over the cabbage. • Allow the cabbage to cook undisturbed for about 3–4 minutes so the bottom can lightly caramelise. • Gently flip the cabbage steaks using a spatula. Pour in the vegetable stock and cover the pan with a lid. • Let the cabbage braise for 10–15 minutes until tender but still holding its shape. • If using butter, add it during the last few minutes of cooking and allow it to melt into the sauce. • Remove the lid and let the remaining liquid reduce slightly. Finish with a squeeze of fresh lemon juice. • Serve warm as a main meatless dish or as a side with roasted potatoes, rice, or fresh bread.