John Myers
Ingredients for 4 servings:
- 500 g lean lamb
- 200 g onion(s)
- 200 g white cabbage
- 200 g savoy cabbage
- 200 g beans, green
- 200 g carrot(s)
- 500 g potatoes
- salt and pepper
- 1 tsp caraway seeds
- ½ cup(s) broth
- 2 tbsp butter
- 2 tbsp parsley, chopped
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Dice the meat. Clean and wash all the vegetables. Slice the onions into rings, and the white cabbage and savoy cabbage into strips. Cut the beans into chunks, slice the carrots, and dice the potatoes. Preheat the oven to 175°C. Place the potatoes in an ovenproof pot, spread the meat on top, and layer the onions, white cabbage, savoy cabbage, beans, and carrots one after the other. Season with salt, pepper, and caraway seeds. Pour in the stock and just cover with water. Cover the pot tightly and cook the stew in the oven for 2 hours. Season to taste, finish with butter, and sprinkle with parsley.
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