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Lamb and Cabbage Bredie by Leon Vermaak

Yields1 ServingPrep Time20 minsCook Time1 hr 40 minsTotal Time2 hrs

A hearty South African stew combining tender lamb neck, bacon, cabbage, and potatoes, slow-simmered to perfection and served over fluffy white rice.

 1 tbsp Cooking oil
 600 g Lamb neck
 2 Onionspeeled and chopped
 250 g Baconchopped
 500 ml Beef or lamb stock or water
 1 Medium cabbagechopped and steamed until soft
 46 Potatoespeeled and cubed
 Salt and pepperto taste, lots of pepper
1

Heat the oil and brown the meat.

2

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

3

Add the bacon and fry until cooked through.

4

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.

5

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

6

Serve on fluffy white rice.

Nutrition Facts

Servings 1