Lamb and cabbage bredie
|600||lamb — neck|
|2||onion — chopped|
|250 g||bacon — chopped|
|500 ml||beef — beef or lamb|
|1||cabbage — chopped, steamed|
|4-6||potatoes — peeled and cubed|
|salt and freshly ground back pepper|
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.