Culinary Hotline - Cabbage Stew

Dishing up the best African dishes for Africa Month!

Recipe by: Clement Pedro


  • 3T canola oil
  • 2 onions, thinly sliced
  • 4 bay leaves
  • Salt and freshly ground black pepper to taste
  • 3 All spice berries
  • 1kg stewing lamb
  • Water as needed
  • 1kg potatoes, peeled and cut into large chunks
  • 1 head of cabbage, cut into thick strips and chunks
  • To serve:
  • chutney
  • pickled beetroot

How To Make Cabbage Stew

  1. Heat your oil in a large pot over a medium heat.
  2. Add your onions and bay leaves along with some salt, pepper and all spice berries.
  3. Cook until the onions are translucent and just begin to brown.
  4. Add your lamb and stir to combine, reducing the heat slightly before adding a little water, just so the pot doesn’t become too dry.
  5. With the lid on slowly cook the lamb for about 30 minutes before adding the potatoes.
  6. Season with salt before giving it a mix and covering with a lid to cook for 15 minutes.
  7. Add half the cabbage and combine before covering with a lid and cooking until the first batch of cabbage has wilted before adding the remaining cabbage and combining.
  8. Cover with a lid and cook until the potatoes are tender, and the lamb is soft. Taste if extra seasoning is needed.
  9. Serve over fluffy white rice or pap, with a side of chutney, and pickled beetroot.