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Cabbage bredie

Recipe from: 5/25/2000 12:00:00 AM
Ingredients 14
Servings 6


  • 1
    head cabbage, shredded
  • oil
  • 2
    large onions, sliced into rings
  • 10
    cumin seeds
  • 4
    whole cloves
  • 2
    allspice seeds
  • 1
    mutton, cubed
  • meat stock or water
  • 2
    leeks, well rinsed and sliced into rings
  • 1
    stalk celery, sliced into rings
  • green chilli, seeded and chopped (optional)
  • 8
    baby potatoes, peeled
  • salt and freshly ground black pepper to taste
  • 5


1-2 hours
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. Serves 6.


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