Maltese
Kawlata (Maltese Pork and Cabbage Soup)
A traditional Maltese winter stew with cabbage, seasonal vegetables, and pork. Rustic, hearty, and slow-simmered.
A traditional Maltese winter stew with cabbage, seasonal vegetables, and pork. Rustic, hearty, and slow-simmered.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Maltese cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
Ingredient notes & swaps
- 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.
The recipe
Kawlata (Maltese Pork and Cabbage Soup)
Ingredients
Ingredients
Method
- 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 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
Recipe adapted from Maltese Recipes.
Storage
No specific storage guidance is provided in the source recipe.
Freezing
Check the recipe notes for any dish-specific freezing guidance.
Reheating
Follow current food-safety guidance and reheat cooked food thoroughly where appropriate.
Keep cooking
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