Bredie
- Ready In:
- 2hrs
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 large onions, thinly sliced and separated into rings
- 3 garlic cloves, minced
- 29.58 ml cooking oil
- 680.38 g boneless lamb or 680.38 g boneless beef roast, cut into 1 inch pieces
- 1419.54 ml cabbage, coarsely chopped
- 4 medium carrots, cut into 3/4 inch pieces
- 113.39 g can green chili peppers, rinsed, seeded, and chopped
- 2 inch cinnamon sticks
- 6 whole cloves
- salt and pepper
- hot cooked rice
directions
- In a heavy Dutch oven, cook onion and garlic in hot oil until tender but not brown.
- Season the lamb or beef with salt and pepper to suit your taste. Add the lamb or beef to the Dutch oven; brown in hot oil, adding more oil if necessary.
- Add the cabbage, carrots, green chili peppers, stick cinnamon, and whole cloves. Sprinkle with salt and pepper to suit your taste. Bring to boiling; reduce heat. Cover; simmer for 1 1/4 hours. DO NOT STIR. Add water only if necessary.
- Remove the cinnamon and cloves. Skim off any fat.
- Serve with hot cooked rice.
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RECIPE SUBMITTED BY
breezermom
United States