Proudly South-African Cabbage Bredie

Good evening friends,  as you may know from reading previous posts the word "bredie" is often referred to as a stew by its European counterparts.  Today we look at a classic South-African recipe called a "Cabbage Bredie".  The special thing about this meal is that it is very nutritious and makes otherwise bland cabbage seem like a five star dish! Read on for the full recipe:

The Cabbage bredie can be made with either beef or mutton cubes (preferably with fat attached). You are sadly mistaken if you think that by just adding a few things together in the pot you are going to have a masterpiece on your hands, the art of the stew is rather a thing of beauty! This dish serves especially well in the winter, but then again any stew is excellent for that.
Cook Time: 2½ hrs | Serves: 6

Ingredients

• 1 kg stewing mutton OR lamb
• 25 ml butter OR lard OR oil
• 1 large onion, sliced
• 1 clove garlic, crushed
• 10 ml salt
• freshly ground black pepper
• stock OR water
• 500 g potatoes, sliced
• 1 head cabbage, shredded
• 250 ml chopped celery
• 5 ml dill
• freshly grated nutmeg

Method

Heat the butter in a large saucepan and sauté onions and garlic until transparent. Add meat cubes and brown quickly. Add salt, pepper and a little stock and simmer, covered, until meat starts to get tender. Add your potatoes, some cabbage, celery, dill and simmer for 1 hour longer. Add freshly grated nutmeg to taste and serve with rice.