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Cabbage Bredie

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a traditional south african stew (bredie is the afrikaans word for stew). It was kindly posted for me by a fellow South African.

This is a traditional south african stew (bredie is the afrikaans word for stew). It was kindly posted for me by a fellow South African.

Ingredients

Serves: 6

Metric Cups
  • 1 cabbage (shredded)
  • oil
  • 2 large onions (sliced into rings)
  • 10 millilitres cumin seeds
  • 4 cloves
  • 2 allspice
  • 1 kilogram mutton (cubed)
  • water (or stock)
  • 2 leeks (well rinsed and sliced into rings)
  • 1 stick celery (sliced into rings)
  • 1 green chilli (seeded and chopped - optional)
  • 8 baby potatoes (peeled)
  • salt (to taste)
  • freshly ground pepper (to taste)
  • 5 millilitres caster sugar
  • 1 cabbage (shredded)
  • oil
  • 2 large onions (sliced into rings)
  • ⅓ fluid ounce cumin seeds
  • 4 cloves
  • 2 allspice
  • 2⅕ pounds mutton (cubed)
  • water (or stock)
  • 2 leeks (well rinsed and sliced into rings)
  • 1 stick celery (sliced into rings)
  • 1 green chile (seeded and chopped - optional)
  • 8 baby potatoes (peeled)
  • salt (to taste)
  • freshly ground pepper (to taste)
  • ⅙ fluid ounce superfine sugar

Method

Cabbage Bredie is a community recipe submitted by samd and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Blanch the cabbage in boiling water for 5 minutes. Drain, rinse under cold water and set aside
  • Heat the oil in a heavy-based saucepan and fry the onions along with the cumin seeds until glossy.
  • Add the whole spices and meat. Brown the meat, add a little meat stock or water, cover and reduce the heat. Simmer until the meat is nearly tender.
  • Add the potatoes, cabbage, leeks, celery and chilli and simmer until the potatoes are tender. Add more water or meat stock as required.
  • Season to taste with salt and pepper and sprinkle the sugar on top. Serve with rice and chutney.
  • Blanch the cabbage in boiling water for 5 minutes. Drain, rinse under cold water and set aside
  • Heat the oil in a heavy-based saucepan and fry the onions along with the cumin seeds until glossy.
  • Add the whole spices and meat. Brown the meat, add a little meat stock or water, cover and reduce the heat. Simmer until the meat is nearly tender.
  • Add the potatoes, cabbage, leeks, celery and chilli and simmer until the potatoes are tender. Add more water or meat stock as required.
  • Season to taste with salt and pepper and sprinkle the sugar on top. Serve with rice and chutney.
  • Additional Information

    Cooking time: 1-2 hours

    Cooking time: 1-2 hours

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