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Ingredients
White Cabbage Stew with Lamb
- Ingredients
- 500 grams lamb (ready to cook, from the shoulder)
- 4 Tbsps vegetable oil
- salt
- freshly ground peppers
- 500 milliliters Vegetable broth
- 1 Green cabbage (1 kg)
- 2 yellow onion
- 1 garlic clove
- 1 red chili pepper
- 250 grams carrots
- 2 bay leaves
- 3 allspice
Rinse meat, pat dry and cut into bite-size cubes. In a pan heat 2 tablespoons of oil and sear meat on all sides until brown. Season with salt and pepper, remove and deglaze the drippings with 150 ml (approximately 5 ounce) broth. Rinse and trim cabbage, remove thick stalks and ribs and slice or cut cabbage into thin strips.
Peel onions and garlic and chop finely. Rinse chili pepper, pat dry, cut in half, remove seeds and finely chop. Peel carrot and cut into small cubes. In another pot, heat remaining oil and fry onion with garlic and chili pepper.
Add carrots and cabbage and fry for 3-4 minutes while stirring. Add meat, the deglazed drippings, spices, salt and pepper and remaining broth and simmer with the lid on over medium heat for 1-1 1/2 hours. Stir occasionally. Season finished stew again and serve in preheated bowls.