Kum Sing Cabbage Stew
Recipe courtesy of Tracey Hough – Mithaka Aboriginal Corporation
Quantities depend on how many you are cooking for, but leftover stew is even better the next day! This recipe makes enough for four people.
- 1/4 cabbage – finely sliced
- two bunches of bok choy roughly chopped
- 500g – 1kg of skirt steak – cut in 1cm cubes or thin strips (skirt steak is more flavoursome than other cuts)
- 2 rashers of bacon – diced
- 1 medium onion – diced
- 1 potato – diced
- 2-4 cloves of garlic – I like garlic, use to your taste
- Holbrooks Worcestershire (black) sauce – to taste – I don’t generally measure, maybe at least 3 tablespoons
- beef stock – 2-3 cubes
Keep your diced items roughly the same size.
Put your rice on to cook. Cabbage stew is eaten best with rice.
In a good size pot or electric frying pan-fry up the potato, onion, bacon and garlic (not too hot, medium heat) until they start to become translucent, then add the beef and other ingredients except the cabbage, bok choy and black sauce. Stir it a bit and put the lid on.
Keep an eye on it so it doesn’t burn, it will create a lovely juice as it is cooking. When the potato is cooked (test with a fork), add the sliced cabbage, black sauce and season with salt and pepper to your liking. Put the lid back on and let it cook for a few minutes, I like the cabbage to be a little crunchy, then add the bok choy, give it a stir and let it cook for a minute then serve. If it needs more juice, I add more black sauce.
Mithaka People have lived and worked across the Channel Country for generations and hold strong connections to the ancient and contemporary systems it supports. This includes Mithaka Peoples’ connections to the region’s communities, the Barcoo and Diamantina Shires, and tourism, pastoral and mining industries operating throughout the area. View our collaboration with Mithaka here.