Lamb and savoy cabbage pan

Ingredients for 4 servings:

• 1 kg savoy cabbage
• 3 onions
• 6 cloves garlic
• 750 g lean lamb
• 30 g clarified butter
• Salt
• Pepper, black ad mill
• 200 g whipped cream
• 150 g crème fraîche
• Caraway, for sensitive stomachs

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cut the trimmed cabbage into strips, leaving the stalks on. Finely chop the peeled onions and garlic cloves. Cut the lamb into small, thin slices. Heat the fat in a deep pan and sear the meat in batches for about 5 minutes on all sides until crispy, seasoning with salt and pepper. Remove the meat and keep warm. Sauté the onions and garlic in the fat until translucent, add the cabbage strips, sweat briefly, and allow to collapse. Deglaze with the heavy cream and simmer over medium heat (adding a little water if necessary) for 5-10 minutes. Stir the crème fraîche (and a little caraway seeds) into the cabbage and season well with salt and pepper. Add the meat and heat everything back up again. Mashed potatoes make a delicious side dish. A strong red wine is a suggested drink.