Lamb with White Cabbage

Ingredients

• 1 small white cabbage (about 800 g)
• 1 onion
• 200 g sour apples
• 350 g lamb meat (shoulder)
• 3 tbsp clarified butter
• 200 ml white wine
• 4 juniper berries
• 1 bay leaf
• a pinch of sugar
• Salt
• pepper (ground)
• 300 ml beef broth

Instructions

1. 1.

   Preheat the oven to 150°C fan-forced.

2. 2.

   Clean and wash the cabbage, remove the core and chop the leaves into small pieces. Peel and dice the onion. Wash the apples, quarter them, remove the core and cut them into leaf-like pieces. Rinse the lamb, pat dry and cube it. Heat the clarified butter in a pan and sear the meat on all sides for 2-3 minutes, add the onion and cook until translucent. Deglaze with white wine.

3. 3.

   Transfer the meat, white wine liquid, cabbage and apples to a Dutch oven, add juniper berries, bay leaf and sugar, season with salt and pepper. Pour in 200 ml beef broth, close the lid. Cook in the preheated oven for 1–1.5 hours, adding more meat if needed.

4. 4.

   Before serving remove the juniper berries and bay leaf and adjust seasoning again.