(Colleen’s Home Made Cooking)
Ingredients
- 1 kg blade beef, lamb or beef pieces
- 1 big onion chopped up
- 1 small cabbage, shredded
- 4 peppercorns
- 4 allspice
- 1 stick cinnamon
- 2 bay leaves
- Salt & pepper
- Little sugar to taste
- 3 carrots cut up in small cubes (optional)
- 4 potatoes cut up in halves
- Pinch of nutmeg
Method
In a pot add meat, onions, allspice and two cups of water and allow to cook for 30 minutes.
Braise the meat well, letting it stick to the pot, to make it nice and brown.
When the meat is the colour you want your cabbage stew to be, start adding your shredded cabbage and cook until cabbage is well-browned.
Throw in your carrots (if using) and potatoes, salt, pepper and a little sugar to taste.
Allow to cook until potatoes and carrots are soft and cabbage is lekker brown.
Add a pinch of nutmeg and serve with white rice and beetroot salad.