Tuesday, 7 June 2011

Cabbage bredie

'Bredie' is roughly the Afrikaans word for stew, but somehow there is a different nuance to it. Maybe that's just my imagination, though, with my dual heritage.

I cook mine in a pressure cooker. If you don't have one, you will need to watch those fluid levels and add more if necessary. You need to know something about cabbage: it is so full of flavour that when it is such a dominant ingredient in a stew, you need very little by way of seasoning. Honest. Try it yourself.

1 whole cabbage, chopped
1 large onion, chopped
700g stewing beef or lamb, cubed
3 carrots, peeled and sliced (my 'slices' are always very large, because that's the way my husband prefers them - carrots are his favourite part of any stew)
45ml tomato puree
Salt to taste (I add none at all)
5ml caraway seeds
250ml stock
A little oil

  • In a large saucepan/pressure cooker, saute the onions in a little oil until they become soft and translucent.
  • Add the caraway seeds and the meat. Saute until the meat is browned on all sides.
  • Add the entire cabbage, carrots, tomato puree and stock.
  • If you're using a pressure cooker, close it, bring it to pressure and cook for 20 minutes. If you're not, cover, bring to the boil, reduce the heat and simmer gently for about 2 hours, checking the liquid level every now and then so that it doesn't dry out and burn.
  • Serve with rice, polenta (which is what you can see in my photo above) or quinoa. Alternatively, you can add potatoes into the stew and then serve it without the additional starch.

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