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Cabbage and Lamb Stew

 

Cabbage and Lamb Stew recipe
53

Yield

8

servings

Prep

10

min

Cook

50

min

Ready

60

min

 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 386g (13.6 oz)
Amount per Serving
Calories 30641% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 189mg 8%
Total Carbohydrate 10g 10%
Dietary Fiber 8g 31%
Sugars g
Protein 34g
Vitamin A 28% Vitamin C 188%
Calcium 14% Iron 33%
* based on a 2,000 calorie diet How is this calculated?

 

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