Sunday
Kool bredie — cabbage
The humblest of them all: lamb, potato and wedges of cabbage braised until silky and peppery in a clear, savoury gravy.
2 hours 45 minServes 6Cass's rating
Cabbage bredie is the one people underestimate. Cut the wedges thick and keep the core intact so they hold together, and be generous with the black pepper.
Method
- 01
Brown the lamb, soften the onions, add garlic and half the pepper.
- 02
Return the meat, add stock halfway up, and simmer covered for 1½ hours.
- 03
Lay the cabbage wedges and potatoes on top, add the vinegar and sugar, cover, and cook 45 minutes without stirring so the wedges stay whole.
- 04
Add the green pepper for the last 15 minutes.
- 05
Finish with the rest of the black pepper and salt to taste. The gravy should be light and savoury rather than thick.
Keep cooking
