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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