Cabbage and lamb bredie (koolbredie)

Dominique Solomon
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.

Cabbage and lamb bredie (koolbredie)

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.

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Ingredients

1 hour 45 minutes
6 servings
  1. 1,5 kglamb knuckles
  2. 1/2cabbage, cleaned and chopped finely
  3. 1large onion (or in my case 4 baby leeks)
  4. 2 tablespoonsolive oil
  5. 2medium garlic cloves, finely chopped
  6. 1lamb stock cube
  7. 500 gbaby potatoes, chopped in halves
  8. To tastesalt and pepper

Cooking Instructions

1 hour 45 minutes
  1. 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. 2

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

  3. 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. 4

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

  5. 5

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

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Dominique Solomon
Dominique Solomon @cook_7578122
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Cape Town, South Africa
Foodie and food photographer.
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