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A South African classic. A bredie is a type of stew, slowly simmered – the type of vegetable used usually gives it its name.

Serves 6


1 medium cabbage, cleaned
30 ml / 2 tablespoons oil
1 kg / 2 lbs lamb knuckles or shoulder
1 large onion, chopped
250 ml / 1 cup lamb or veal stock
1/2 teaspoon cayenne pepper
3 medium potatoes, peeled and quartered
1 teaspoon sugar
Pinch turmeric
Salt and freshly ground black pepper


With a sharp knife, remove the leaves from the cabbage head, in a V pattern, cut away the thick centre stalks of the leaves and discard or save for soup making
Stack the leaves in a colander and set aside
Heat oil in a large heavy bottomed saucepan or dutch oven
Add the onion and cook for about 3 minutes to soften, remove to a plate
Add the meat, more oil if needed, and braise the meat over medium heat until all well browned – add a little water if it starts to stick
Return the onions to the pan
Add the stock and the cayenne pepper and bring to a boil
Allow to simmer, covered for 20 minutes
Add the cabbage, the potatoes, the sugar and the turmeric
Check there is enough liquid, if not, add more stock
Cover and simmer for another 30 minutes, stirring occasionally and checking liquid level, until meat is tender and potatoes are cooked (you do not want it to dry out)
Stir well, season to taste and serve immediately with rice