Lamb and Cabbage Stew
96 / 100
1 hr 45 min.
- 1 kilogram lamb (shoulder or leg) (trimmed)
- 1 kilogram Green cabbage
- coarsely crushed peppercorns
- 2 Tbsps parsley (finely chopped)
Rinse the meat, pat dry and cut into 3 cm (approximately 1-inch) cubes.
Trim the cabbage, rinse, remove the stalk, cut into wedges and then coarsely chop.
Layer the lamb and cabbage in a large Dutch oven, seasoning each layer with salt and pepper. Cover with 5 cm (approximately 2 inches) water.
Cover and simmer over low heat for about 1 hour 30 minutes. Season with salt and pepper. Sprinkle with parsley and serve with potatoes, if desired.