Lamb and cabbage bredie

Recipe from: 14 May 2012
lamb bredie

Ingredients 8
Servings 1
Minutes 00:10


Serving Change
  • 1
    cooking oil
  • 600
    lamb neck
  • 2
    onions- peeled and chopped
  • 250
    bacon- chopped
  • 500
    beef or lamb stock or water
  • 1
    medium cabbage- chopped and steamed until soft
  • 4-6
    potatoes- peeled and cubed
  • salt and lots of pepper to taste


Heat the oil and brown the meat. Remove from the pot and sauté onions until golden brown and soft.

Add the bacon and fry until cooked through. Add the meat back to the pot together with the stock and simmer gently for 1 hour or so until the meat is tender. Add more water if necessary.

Add the potatoes and steamed cabbage and simmer for another 40 minutes (adding more water if necessary).

Serve on fluffy white rice.

Reprinted with permission of Bits of Carey. To see more recipes, click here.


Read more on: recipe  |  stew  |  vegetables  |  slow-cook  |  lamb

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