# Kawlata (Maltese Pork and Cabbage Soup) Source: https://www.malteserecipes.com/recipes/kawlata/ A traditional Maltese winter stew with cabbage, seasonal vegetables, and pork. Rustic, hearty, and slow-simmered. Prep time: 20 minutes Cook time: 1 hour 30 minutes to 2 hours Servings: 6 people Tags: stew, maltese-classic, winter, pork, comfort-food, traditional ## Ingredients Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/). - 2 tbsp olive oil - 300g pork belly or pork shoulder, diced - 2 fresh Maltese pork sausages (zalzett Malti, 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 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 pasta, add it during the last 10-15 minutes. 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](/maltese-ingredients-abroad/#lampuki-other-fish-and-maltese-sausage) 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 ## Serve with or cook next - [Brodu (Maltese Beef and Vegetable Broth)](https://www.malteserecipes.com/recipes/brodu/): Choose a clear beef broth for a lighter soup course. - [Zalzett Malti biz-Zalza (Maltese Sausage in Tomato Sauce)](https://www.malteserecipes.com/recipes/zalzett-malti-biz-zalza/): Cook Maltese sausage in tomato sauce for a different pork dish. - [Ħobż Malti (Maltese Bread)](https://www.malteserecipes.com/recipes/hobz-malti/): Serve bread with the cabbage, vegetables, and broth.