White Cabbage Stew with Lamb

Ingredients

• 500 g lamb meat (pre‑cut, shoulder)
• 4 tbsp plant oil
• Salt
• black pepper (ground)
• 500 ml vegetable broth
• 1 white cabbage (about 1 kg)
• 2 vegetable onions
• 1 Garlic clove
• 1 red chili pepper
• 250 g carrots
• 2 Bay leaves
• 3 allspice berries

Instructions

1. 1.

   Wash the meat, pat dry, trim if necessary and cut into bite‑size cubes. Heat 2 tbsp oil in a pan and sear the meat on all sides until browned. Season with salt and pepper, remove and deglaze the fond with 150 ml broth. Clean the cabbage, remove the core and shred or slice thinly.

2. 2.

   Peel and finely dice the onions and garlic. Wash, dry, halve, deseed and finely chop the chili. Peel and cube the carrots. In another pot heat the remaining oil and sauté the onion with garlic and chili until translucent.

3. 3.

   Add the carrots and cabbage and cook for 3‑4 minutes while stirring. Add the meat, deglazed fond, spices, salt, pepper and remaining broth. Cover and simmer on medium heat for 1 to 1½ hours, stirring occasionally. Taste the finished stew and serve in preheated bowls.