Soup with Cabbage and Lamb

Rinse the meat, pat dry and cut into 2 cm (approximately 3/4 inch) cubes. Saute in 2 tablespoons of hot oil in a pan, season with salt and pepper and remove. Deglaze the pan drippings with about 200 ml (approximately 3/4 cup) of broth. Rinse the cabbage, remove the stalk and slice the cabbage into thin strips. Peel the onions and garlic and finely chop. Rinse the bell peppers, cut in half, trim and cut into strips. Peel the carrots and cut into slices.

Preheat the oven to 180°C (approximately 350°F).

With the remaining oil a roasting pan, add half of the white cabbage, onions, carrots and peppers in layers. Season with salt and pepper and place the meat on top. Then put in the rest of the vegetables, tomatoes and bay leaves. Season again vigorously with salt and pepper. Finish with the remaining cabbage, again season with salt and pepper and pour in the drippings and the remaining broth.

Cover and simmer for about 1.5 hours in the oven. Pour in more broth as needed.