Lamb (Or Chicken or Veal) With Cabbage Stew |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I got this from a Better Homes and Gardens Classic International Recipe Cookbook from 1982. This makes a delicious, hearty stew. Personally, I've never eaten lamb, and its not readily available where I live. So I substituted veal when I made it. Ingredients:
1 1/2 lbs boneless lamb, cut into 1-inch pieces |
2 tablespoons butter |
1 medium onion, sliced and separated into rings |
1 cup water |
10 peppercorns |
2 bay leaves |
1 tablespoon fresh dill, snipped (may substitute 1 tsp dried dillweed) |
1 teaspoon salt |
1 head cabbage, cut into wedges |
sour cream, to garnish |
Directions:
1. In a dutch oven brown the meat, half at a time, in hot butter. Set meat aside. Add the onion; cook till the onion is tender but not brown. Drain off the fat. Return the meat to the dutch oven. Stir in the water, peppercorns, bay leaves, dill and salt. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
2. Add the cabbage; cook uncovered, for 10 minutes. Cover and simmer 30 minutes more. Remove from the heat; discard the bay leaves and peppercorns. Serve with a dollop of sour cream, if desired.
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