Kawlata
A traditional Maltese winter stew with cabbage, seasonal vegetables, and pork. Rustic, hearty, and slow-simmered.
Ingredients
- 2 tbsp olive oil
- 300g pork belly or pork shoulder, diced
- 2 Maltese fresh sausages (about 250g total), cut into chunks
- 1 large onion (150g), chopped
- 2 cloves garlic, minced
- 1 small cabbage (600-700g), shredded
- 2 carrots (200g), sliced
- 2 potatoes (400g), chunked
- 1 zucchini (250g), chunked
- 200g pumpkin, diced
- 2 tomatoes (300g), chopped
- 1 tbsp tomato paste
- 1.5 litres water or light stock
- 1 bay leaf
- Salt and black pepper to taste
- Small handful fresh parsley, chopped
- A handful of white beans
- Small pasta (added near the end)
Instructions
- Brown the meat: Heat olive oil in a large heavy pot over medium heat. Brown the pork pieces first, then the sausage chunks. Remove and set aside.
- Build the base: In the same pot, saute the onion until soft (about 5 minutes), then add the garlic briefly. Return the meat to the pot, add chopped tomatoes and tomato paste, and cook for 5 minutes.
- Add vegetables: Add cabbage, carrots, potatoes, zucchini, pumpkin, and bay leaf. Pour in water or stock to cover. Bring to a boil, then reduce to a gentle simmer.
- Slow simmer: Cook partially covered for 1 1/2-2 hours, stirring occasionally. The cabbage should soften completely and the stew should thicken naturally. If using pasta, add it during the last 10-15 minutes.
- Finish: Adjust salt and pepper, then sprinkle with fresh parsley before serving.
Kawlata is a traditional Maltese winter stew made with cabbage, seasonal vegetables, and pork. It is rustic, hearty, and slowly simmered - a countryside classic often cooked in large family pots.
How to Serve
- Serve thick and hearty in deep bowls
- With crusty Maltese bread
- Often even better the next day
Traditional Notes & Tips
- Kawlata is thicker than brodu but not as thick as a heavy stew
- Vegetables vary by season
- It was traditionally cooked in rural homes using whatever was available