Bredies come in every shape and form in the Cape. This was one I grew up with and must come from my mother's Cape heritage. It is really simple, but the result is fabulous.
1 large onion, sliced
1 cabbage, sliced
4 potatoes, chopped
1 kg lamb’s neck
Salt and pepper
Brown the onions in a little oil. Brown the lamb’s neck in the onions. If you are using a pressure cooker, add water to the pot and pressure cook for about 20 mins (after the pot reaches pressure). If you are not, you will need to braise the lamb’s neck for about 1 ½ hours (possibly 2!) until it is tender. Only when it is tender, add the chopped potatoes and sliced cabbage, on top of the meat in the pot, place a lid on it and cook on a medium temp until both the potatoes and the cabbage are tender.
Cook until dry, and allow the bottom of the pot to burn a little. (This gives the Bredie its taste). When all is tender (and you should test this) mix it all up. Take it off the heat and allow to stand for about 15 minutes – then stir it again. The browning at the bottom of the pot will now be soft and be willing to be mixed into the dish. Add salt to taste (and it might need quite a bit).
Serve on rice, with Worcester sauce.