Cabbage bredie

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6 servings Cooking: 2 hrs
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Mutton

By Food24 November 03 2009
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Ingredients (14)

1.00 cabbage — head, shredded
oil
2.00 onions — large, sliced into rings
10.00 ml cumin — seeds
4.00 cloves — whole
2.00 allspice — seeds
1.00 kg mutton — cubed
stock — meat
2.00 leeks — rinsed, sliced into rings
1.00 celery stalks — sliced into rings
green chilli — deseeded and chopped
8.00 baby potatoes — peeled
salt and freshly ground black pepper — to taste
5.00 ml sugar
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Method:

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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