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Soups: WWW – White Cabbage, Savoy Cabbage, Wruken with Lamb

5 from 6 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 27 kcal

Ingredients
 

  • 500 g Lamb - here from the shoulder
  • 1 piece Onion
  • 200 g Savoy cabbage
  • 200 g White cabbage (white cabbage)
  • 200 g Wruke - turnip
  • 4 piece Potatoes, small
  • 1 tablespoon Grained vegetable broth *
  • Salt and pepper

Instructions
 

  • Cut the meat into bite-sized cubes. Peel and roughly dice the onion.
  • Bring a liter of water to the boil and cook the meat with the onion in it for about 40 minutes until soft.
  • In the meantime, clean the savoy cabbage, white cabbage and turnip and cut into small pieces. Usually the cabbages and turnips are larger so that you only need part of them. The rest is gradually processed elsewhere.
  • Remove the meat from the broth and cook the vegetables in it together with the granulated broth for about 20 minutes until soft. Possibly add a little more water so that the vegetables don't burn. 😉
  • Peel the potatoes instead of dicing them and add them to the vegetables with the meat. As soon as the potatoes are tender, season with salt and pepper.
  • This is a typical Mecklenburg dish that enjoyed general popularity after the war, because it was filling and was cooked from regional products. I have never eaten a turnip like this before, but I have to admit that it will become a permanent fixture on our menu in the future.
  • * Link to spice mixes: Granulated vegetable broth

Nutrition

Serving: 100gCalories: 27kcalCarbohydrates: 2.9gProtein: 2.8gFat: 0.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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