Cabbage Bredie (Stew) - cooking recipe

Ingredients

2 onions, thinly sliced
30 ml sunflower oil
1 kg mutton rib, cut in pieces, add maybe
2 mutton bones with marrow, for extra flavour but this is (optional)
7 ml salt
5 whole cloves
2 whole allspice
3 peppercorns
1 medium cinnamon stick
10 ml freshly ground ginger-garlic paste
5 ml crushed dried red chilies or 5 ml chili powder, if you like
1 whole green chili (optional)
10 ml sugar
150 ml water (please see note)
1 medium cabbage, shredded finely or 1 large cauliflower, broken into florets maybe used
3 medium potatoes, quartered
nutmeg

Preparation

NOTE: IF USING CABBAGE OMIT WATER OR USE SPARINGLY SO POT DOES NOT BURN AS CABBAGE DRAWS A LOT OF WATER.
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).
Add meat and simmer slowly till meat is done and well browned.
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.
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).
Sprinkle with nutmeg before serving.
Serve with white rice and sambals and atjar. Cucumber and onion sambal goes well with this dish.
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.