Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cabbage Bredie (Stew) Recipe
    Lost? Site Map

    Cabbage Bredie (Stew)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hrs

    2 hrs

    muffin207's Note:

    In the Cape Maly Cookbook by Faldelah Williams she says that Bredies is an old Cape name for a dish of meat and vegetables stewed together so that the flavours intermingle and it is impossible to separate the one from the other. The unique flavour of the bredie is determined by the vegetable used. Although almost any vegetable can be used the meat is almost always lamb or mutton. Mutton is ideal for bredies as the long slow simmering tenderizes it and brings out the full flavour. Recipes for bredies have been handed down through many generations and they changed very little in character over the years. The flavour is delicious that there is no need for additional herbs and spices.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      NOTE: IF USING CABBAGE OMIT WATER OR USE SPARINGLY SO POT DOES NOT BURN AS CABBAGE DRAWS A LOT OF WATER.
    2. 2
      Heat oil in heavy casserole or soup pot. Add cloves, peppercorns, and allspice. Once it starts sizzling add onions. Brown your onions nicely (my mom always said that if you brown the onions to a nice golden colour you will have a better tasting and looking bredie; not browning the onions nicely will give you a grey colour bredie which we don’t want).
    3. 3
      Add meat and simmer slowly till meat is done and well browned.
    4. 4
      Add salt, chillies, ginger and garlic paste and sugar and half cup water. Bring to a boil and simmer for about 10 minutes until flavours are well blended.
    5. 5
      Add your cabbage/ cauliflower and potatoes and cook until vegetables are soft about 20 minutes. Use the remaining water only if you find that it is necessary, (the pot is becoming dry).
    6. 6
      Sprinkle with nutmeg before serving.
    7. 7
      Serve with white rice and sambals and atjar. Cucumber and onion sambal goes well with this dish.
    8. 8
      Peel cucumber grate it then put 5ml salt and let it sit for 10-15 minutes. Squeeze moisture out. Add some slice onion, 1 green chilie chopped, 5ml sugar and 30 ml vinegar. Good with hot curries.

    Ratings & Reviews:

    • on November 06, 2006

      55

      Thank you for an excellent recipe, Muffin, I made this yesterday exactly as directed, and it took my husband back to his childhood and his fathers cabbage bredie!! Im always tempted to throw in extra bits and pieces but in this case I wanted to be true to the recipe and Im glad I did, it needs no 'improvments'! A new favourite!

      people found this review Helpful. Was this review helpful to you? Yes | No

    You Might Also Like...

    View All Stew Recipes

    Advertisement

    Nutritional Facts for Cabbage Bredie (Stew)

    Serving Size: 1 (335 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 268.6
     
    Calories from Fat 67
    25%
    Total Fat 7.5 g
    11%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 890.4 mg
    37%
    Total Carbohydrate 47.9 g
    15%
    Dietary Fiber 11.0 g
    44%
    Sugars 10.9 g
    43%
    Protein 6.9 g
    13%

    The following items or measurements are not included:

    mutton ribs

    whole allspice

    ginger-garlic paste

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites