John Myers
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Pointed Cabbage Stew with Lamb
The perfect pointed cabbage stew with lamb recipe with a picture and simple step-by-step instructions.
For the meat broth:
- 2 liter Boiling water
- 1 small Quartered onion
- 1 Bay leaf
- 2 teaspoon Salt
- 1 teaspoon Black peppercorns
- 2 Lamb stilts
Also:
- 1 kl. head Pointed cabbage fresh
- 1 Kohlrabi fresh
- 2 Carrots
- 1 Bit From the celery
- 1 Leek
- 3 tablespoon Extra virgin olive oil
- 3 size Potatoes
- 1 Solo garlic chopped
- 3 teaspoon Caraway seed
- 1 Cup Frozen peas
- 1 branch Lovage chopped
- 1 kl. bunch Chopped parsley
- 2 Splash Tabasco
- Pepper and salt to taste
- For the broth, bring the water with the spices and the quartered onion to the boil and let the lamb shanks slide in. Simmer gently over a mild heat, uncovered, for about 60 to 90 minutes, until the meat is almost cooked through.
- Then pour through a sieve (of course collect the precious broth) – after cooling slightly, cut the meat off the bones and dice.
- Halve the pointed cabbage lengthways and cut out the hard stalk. Then cut the tender cabbage crosswise into strips. If you want to use the stalk as well, you should dice it very small. Also cut the remaining vegetables and potatoes into cubes.
- Heat the olive oil in a large saucepan and briefly sweat the soup vegetables (possibly with the diced stalk) in it. Pour in enough lamb stock until everything is covered with liquid.
- Add the potatoes, garlic, pointed cabbage strips and the diced meat, season with caraway seeds and let the stew simmer gently for about 25 minutes. If necessary, add a little more lamb stock or vegetable stock. Add the peas and cook for another 5 minutes with the chopped lovage.
- Before serving, stir in the chopped parsley, season with pepper, salt and Tabasco and ….. Bon appetit!
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