Vegetable Stew with Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 683 cal. | (33 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 27.5 mg | (229 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 135 mg | (142 %) | ||
| Potassium | 1,593 mg | (40 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 15.7 g | |||
| Uric acid | 559 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 kilogram Rack of lamb
- 2 garlic cloves
- 1 onion
- 2 bay leaves
- 1 sprig thyme
- 5 peppercorns
- 1 head Savoy cabbage
- 12 slices lean Bacon
- 2 Tbsps olive oil
- 150 grams small potatoes
- 5 shallots
Preparation steps
Rinse the lamb, pat dry, cut the fillets off the bone in one piece and cut piece into 12 large fillets (each 4 cm/approximately 1 1/2-inch). Peel garlic, cut in half, rub over the fillets and season with salt and pepper. Cover and refrigerate 1 hour.
Bring lamb bones, tendons and fat pieces to a boil in a large pot with 1 ½ liters (approximately 6 1/3 cups) of water. Skim foam, reduce heat and simmer covered. Peel the onions, cut each into eight pieces and add to pot with bay leaves, thyme and peppercorns. Continue to simmer for 45 minutes. Pour everything through a fine sieve and collect broth in another pot. Rinse cabbage, trim, cut out core, separate leaves and set aside 12 beautiful leaves. Cut out hard leaf veins. Bring salted water to a boil and blanch leaves 2 minutes. Remove from pot, rinse with cold water and pat dry.
Wrap lamb fillets in the cabbage leaves, wrap with bacon slices and tie with kitchen twine. Heat oil in a large saucepan, fry the rolls in the oil for in 2 minutes and remove from pan. Remove twine.
Cut the remaining cabbage leaves into thin strips. Peel the potatoes and shallots, chop finely, add to the broth and simmer covered for 8 minutes. Add cabbage strips and simmer for 5 minutes. Add lamb to the stew, let stand for 10 minutes, then ladle into soup bowls and serve.
