Bits of Carey

It’s pouring with rain outside and I can’t think of anything better than a bowl of lamb and cabbage bredie. I love how the cabbage becomes so soft and sweet and the lamb just melts in your mouth. I haven’t posted on my blog in a while, so thought I’d share this recipe with you just to let you know I’m still alive in the rat race that is life, haha!
These chilly days remind us to slow down, take a moment to smell the onions, make a bubbling pot of stew and cuddle up on the couch with loved ones and furry friends.

Lamb and cabbage bredie
I add bacon to my bredie for extra flavour and the trick is brown the onions and
meat really well then braise with minimal liquid.
Serves: 6
1 T cooking oil
+- 600 g lamb neck
2 onions, peeled and chopped
250 g bacon, chopped
+- 500 ml Beef or lamb stock or water
1 medium cabbage, chopped and steamed
until soft
4-6 potatoes, peeled and cubed
Salt  and lots of pepper to taste

Heat the oil and brown the meat then
remove from the pot and sauté onions until golden brown and soft.
Add the bacon and fry until cooked through.
Add the meat back to the pot together with the stock and simmer gently for 1
hour or so until the meat is tender. Add more water if necessary.
Add the potatoes and steamed cabbage
and simmer for another 40 minutes (adding more water if necessary).
Serve on fluffy white rice.

For more “stewy” inspiration and recipes, check out Top tips for the perfect stew

P.s. Hope to see you all at FBI 2012 , looking forward to seeing old and new faces.

Warms hugs,
C x