cabbage and lamb bredie for six for under R50

cabbage and lamb bredie for six for under R50

Koolbredie 800 cabbage and lamb bredie for six for under R50

If there ever was a man who could work with a small amount of money and still eat like a king, it was my father, Coen Potgieter. Dad taught us all how to count our pennies without being stingy and taught us the valuable lesson of how to eat like a king on a cash-strapped budget.

Yes, my parents were very smart – they bought their meat in bulk, we packed, marked it with one of those big fat koki pens just before it was put into the freezer.
I remember when the whole family used to go fishing on Saturdays. Of the fish that we caught, some of them were cut up into thick slices and frozen whilst the other portions were made into curry fish and stored in the pantry. Growing up we also had a huge garden and our parents taught us how to grow our own fruit and vegetables.

These lessons have stayed with me my whole life. So last month when I bought one of those bulk packs of lamb for R69.99 p/kg, I packed it, labelled it and froze it – just as we always used to do when I was young. A few days later I hauled a pack out of the freezer and made this glorious koolbredie. It serves six people – all for under R50. By the way the cabbage came out of my garden. Dad would have been proud.

Cabbage 800 cabbage and lamb bredie for six for under R50

 

cabbage and lamb bredie for six for under R50
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 4 tablespoons oil (R2.00)
  • 500g lamb on the bone, cut in large cubes (R35.00)
  • 1 large onion, grated (R3.00)
  • 1 clove garlic, grated (R1.00)
  • 3 medium potatoes, quartered (R5.00)
  • 1 kg of cabbage, about half a cabbage, sliced finely (R0.00 - from my garden)
  • 3 cups water
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • juice of half a lemon (R2.00)
Instructions
  1. Fry the meat in oil for about 15-20 minutes until golden brown - stirring constantly. Do not try to shorten this process. Add the onion and cook for a further 5 minutes. Then add the remaining ingredients and cook slowly for at least one and a half hours until the meat is tender and cooked though. It should be dry but still juicy. Finally add the lemon juice and season with salt and pepper. Serve with a thick slice of fresh bread.

4 Responses »

  1. This is a must-do dish, love it, also love your “cabbage ” bowl/dish!

  2. Ohhh Please do tell me where you get Lamb “poitjie” for R70.00 p/kg…. I will buy 10 Kilo’s LOL
    The man said he would die for some (bone sucking) lamb right now, so this is on the cards for this weekend

    Thanks Mills

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