White cabbage stew

Ingredients for 8 servings:

• 1 ½ kg white cabbage
• 3 m.-sized onion(s)
• 5 cloves garlic
• 1 ½ kg lamb leg(s), boned
• 10 slices of bacon
• 500 g carrot(s)
• 1 ½ kg potatoes, mostly waxy
• 2 liters of chicken broth
• 2 tbsp oil, neutral
• 1 bunch of thyme
• 3 m.-large bay leaves
• 1 bunch curly parsley
• n. B. Salt
• n. B. Pepper, freshly ground
• 8 tbsp sour cream

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

delicious birthday dish

Clean, wash, and quarter the white cabbage. Remove and discard the stalk. Then cut the cabbage into strips approximately 1 cm wide. Peel and dice the onions and garlic. Set aside. Clean, wash, and peel the carrots and potatoes. Then cut both into thin slices. Set aside. Wash the meat, pat dry with a kitchen towel, and cut into medium-sized cubes. Fry the bacon in a large roasting pan until crispy. Remove the crispy slices from the roasting pan and place on kitchen paper. Heat the oil in the roasting pan with the bacon fat. Sear the meat in batches. When the meat is nicely browned, remove it from the roasting pan and season with salt and pepper. Preheat the oven to 200 degrees Celsius (electric stove). Heat the chicken stock. Braise the cabbage strips, onions, and garlic in the hot frying fat for 15 minutes, stirring frequently. Wash the thyme, shake dry, and add the picked leaves to the cabbage. Season with salt and pepper. Season the potatoes and carrots with salt and pepper. Add the meat, carrots, potatoes, and bay leaves to the cabbage and mix. Pour over the hot chicken stock. Place the covered roasting pan in the center of the hot oven (on my giant roasting pan, this means the second rack from the bottom). Let it simmer for 90 minutes. Then remove the lid and continue cooking uncovered for another 30 minutes. Wash the parsley, shake it dry, and chop finely. Break the bacon into small pieces. Serve the stew on deep plates with a tablespoon of sour cream, the parsley, and the bacon. It’s best to prepare in advance if guests are coming.