#SCGS Goat and Cabbage Stew
#SCGS Goat and Cabbage Stew
Ingredients
2 Tbsp (30 ml) Oil
600 g Goat meat, cut into chunks
1 Onion, diced
1 tsp (5 ml) crushed Garlic
1 Tbsp (15 ml) Seven Colours Grill SeasoningTM
1 tsp (5 ml) Paprika
1 Beef stock cube
2 cups (500 ml) Water
1 Tbsp (15 ml) Worcestershire sauce
1 ½ cups (375 ml) shredded Cabbage
Method
Heat 1 Tbsp of the oil in a large pot. Add the goat meat and brown well on all sides.
Remove the meat from the pot and set aside.
Add the remaining oil to the same pot and sauté the onion and garlic until softened.
Stir in the Seven Colours Grill SeasoningTM and paprika, cooking for about 1 minute until fragrant.
Return the meat to the pot and crumble in the beef stock cube.
Pour in the water and Worcestershire sauce, then stir to combine.
Cover and simmer over low heat until the meat is tender, about 1-2 hours, depending on the cut of meat.
Add the shredded cabbage and cook for a further 10 minutes, or until tender.
Serve hot with pap, steamed rice or fresh bread.
Season your stews
#sevencolours
