Maltese Recipes

Traditional Mediterranean Cuisine

Kawlata (Maltese Pork and Cabbage Soup)

A traditional Maltese winter stew with cabbage, seasonal vegetables, and pork. Rustic, hearty, and slow-simmered.

Prep: 20 minutes Cook: 1 hour 30 minutes to 2 hours Servings: 6 people
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Watercolour illustration of hearty pork and cabbage soup with sausage and vegetables.

Ingredients

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Measures: 1 tbsp = 15ml; 1 tsp = 5ml. For local ingredient names and substitutions, see our guide to Maltese ingredients abroad.

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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 cooked beans, add them for the last 15 minutes. Add optional pasta according to its packet cooking time.
  5. 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.

Ingredient Substitutions Outside Malta

If Maltese sausage is unavailable, fresh coarse pork sausage can make a variation, with different seasoning. Choose raw sausage intended for cooking, not cured salami, and taste the soup before adding much salt. Zucchini is courgette; a firm winter squash can replace the pumpkin. The ingredient guide explains the sausage distinction.

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