Cabbage and lamb bredie (koolbredie)

Name: Cabbage and lamb bredie (koolbredie)
Total time: 6300 s
Yield: 6 servings
Cuisine: South African
Ingredients: 1,5 kg lamb knuckles; 1/2 cabbage, cleaned and chopped finely; 1 large onion (or in my case 4 baby leeks); 2 tablespoons olive oil; 2 medium garlic cloves, finely chopped; 1 lamb stock cube; 500 g baby potatoes, chopped in halves; To taste salt and pepper

Dominique Solomon @cook_7578122

Cape Town, South Africa

This is a traditional Cape Malay dish/recipe that has stood the test of time and been around for many decades. This is definitely one of my favourite home-cooked meals my mom used to make us as kids, even today it brings back good memories whenever enjoyed.

Dominique Solomon @cook_7578122

Cape Town, South Africa

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Ingredients

1 hour 45 minutes

6 servings

1,5 kglamb knuckles
1/2cabbage, cleaned and chopped finely
1large onion (or in my case 4 baby leeks)
2 tablespoonsolive oil
2medium garlic cloves, finely chopped
1lamb stock cube
500 gbaby potatoes, chopped in halves
To tastesalt and pepper

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Steps

1 hour 45 minutes

1

Add the olive oil to a large pot on a high heat and add the lamb to cook until golden brown, sealing in and creating more flavour.
2

Add the onion(Or leeks) and garlic to the pot and give it a stir.
3

Add the chopped cabbage and stir to combine. Cook until the cabbage is browned. Add the stock cube in by crumbling it into the pot.
4

Add the potatoes to the pot and cook on a medium heat to simmer until the potatoes and meat is soft.
5

Season to taste according to preference and serve hot with steamed rice. Enjoy! :)