Cabbage and Lamb Stew

60 minutes Prep: 10 minutes Cook: 50 minutes

613 calories per serving view nutrition facts

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2	tablespoons	olive oil
2	cups	yellow onion	julienned
2	pounds	cabbage	white, shredded
2	pounds	red cabbage	shredded
1	pound	lamb	sausage link cut into 1 inch pieces
2	tablespoons	garlic	minced
2	each	bay leaves
2	tablespoons	creole mustard
1	pound	red potatoes	cut into 1/2 inch slices
2	quarts	chicken broth
1/4	cup	basil	chopped fresh
1	x	salt and black pepper
1	Loaf	crusty bread

In a large sauce pot, heat the olive oil.

When the oil is hot, sauté the onions and cabbage for about 10 minutes, or until the onions are golden and the cabbage is wilted.

Season with salt and pepper.

Add the sausage, garlic, bay leaves, and mustard.

Saute for 2 minutes.

Add the potatoes and chicken stock.

Bring the liquid up to a boil and reduce to a simmer.

Stir in the basil.

Simmer the soup for 30 minutes or until the potatoes are tender.

Remove the bay leaves.

Adjust the seasonings if needed.

Ladle the soup into a shallow bowl and garnish with chopped chives.

Serve with the crusty bread.

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Serving Size 772g

Amount per Serving

Calories 613 41% of calories from fat