John Myers
Contents
show
Lamb and Cabbage Stew
The perfect lamb and cabbage stew recipe with a picture and simple step-by-step instructions.
- 800 g Lamb breast with leg
- 800 g Sham shoulder ragout
- 500 g Smoked pork belly
- It can also be more.
- 3500 g White cabbage
- 4 Pc. Onion
- 4 Pc. Clove of garlic
- 2 dl White wine
- 5 dl Homemade lamb stock
- 3 Pc. Bay leaves or more
- 4 Pc. Cloves or more
- Macis, caraway, black pepper
- Smooth parsley
- Sunflower oil for
- Roast meat
- 8 Pc. Medium potatoes it
- Can also be more
Notes on this dish:
- Sww German: Hafe = pot, Kabis = white cabbage. This stew is traditionally cooked at the “Chilbi” (village festival). They always take place in autumn with us and with the Narbarn from Canton Uri. In summer there is no time for fun, the hay has to go in and in the mountains it is tedious, a lot of people are in the Alps. Above, in the pers. Number stands 5 but counts for 2 meals.
Preparations:
- Cut meat, make it yourself or from the butcher. Cut the bacon into thick cubes. Cabbage without stalk in 2-3 cm x 2-3 cm or the same size + – like pieces of meat. Peel the onion and garlic, halve the onions in not too thin strips, cut the garlic into slices. Macis (mace) Finely grind caraway and black peppercorns. Cut the parsley into fine strips. Thicken the lamb stock a little and season well, otherwise the stew will be soaked.
Prepare the stew:
- Heat the oil in a frying pan, fry the meats one after the other until light brown, put them in a saucepan. In the same pan, fry the onions and garlic until lightly, add to the meat. Always fry the white cabbage lightly in the same pan in a little oil (very important the cabbage must not get dark otherwise it will be very bitter, if some pieces are darker is not bad) add to the meat and onion. Deglaze with white wine briefly reduce then add the lamb stock. Add bay leaves, cloves and spices and simmer for about 45 minutes – 1 hour. Again and again to check the liquid, add water or some bouillon, if necessary.
In the meantime :
- Peel and quarter the potatoes and cook them in salted water until they are firm to the bite.
Serving:
- First scoop enough cabbage on preheated plates, make sure that every guest gets 2-3 pieces of each type of meat. Arrange the potatoes all around. Sprinkle with parsley and serve warm. This goes well with beer or a cool, dry Weisser Schweizer. At the end, to lighten the mood, a Zwägschgä (large, lighter, coffee with sugar and plum Wässerle (but please do not have too little, otherwise we will not come).
- *****)))) -. An autumn culinary greeting from central Switzerland. ***** ((((-.
Facebook Comments