Friday, June 3, 2011

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

  • 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
Heat the butter in a large saucepan and saut√© 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.

1 comment:

  1. Yep it's a basic stew recipe. Doesn't really jump out at me, but with a couple more additions it could be a winner.