Cabbage & Lamb Stew
Cabbage and Lamb Stew recipe
Yield
8 servingsPrep
10 minCook
50 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
bay leaves
|
*
|
|
| 2 | tablespoons |
creole mustard
|
* |
| 1 | pound |
red skinned potatoes
cut into 1/2 inch slices |
|
| 2 | quarts |
chicken broth
|
*
|
| ¼ | cup |
basil
chopped fresh |
*
|
|
salt and black pepper
|
*
|
||
|
crusty bread
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 473 | ml |
yellow onion
julienned |
|
| 907.2 | g |
cabbage
white, shredded |
|
| 907.2 | g |
red cabbage
shredded |
|
| 453.6 | g |
lamb
sausage link cut into 1 inch pieces |
|
| 3E+1 | ml |
garlic
minced |
|
| 2 | each |
bay leaves
|
*
|
| 3E+1 | ml |
creole mustard
|
* |
| 453.6 | g |
red skinned potatoes
cut into 1/2 inch slices |
|
| 2 | quarts |
chicken broth
|
*
|
| 59 | ml |
basil
chopped fresh |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | Loaf |
crusty bread
|
* |
Directions
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.
Sauté 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.
