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Cabbage Bredie


  • 1medium Rosaly Cabbage (shredded)
  • oil
  • spices
  • 10ml cumin seeds
  • 4 cloves
  • 1 kg mutton
  • stock
  • 2 leeks (sliced into rings)
  • 1 stick celery (sliced into rings)
  • 1 green chilli (seeded and chopped)
  • 8 baby potatoes (peeled)
  • Salt and freshly ground pepper to taste
  • 5ml castor sugar


  • Blanch the cabbage in boiling water for 5 minutes. Drain, rinse under cold water and set aside
  • Heat the oil in a heavy saucepan and fry the onions, along with the cumin seeds until glossy
  • Add the spices and meat, brown the meat and add meat stock with a little water, cover and reduce heat. Simmer until meat is nearly tender
  • Add the potatoes, cabbage, leeks, celery and chilli, and simmer until potatoes are tender. Add more water/stock as required
  • Season to taste with salt and pepper and sprinkle the sugar on top
  • Serve with rice and chutney

Serves 4-6.