Best 2 Lamb And Cabbage Stew Recipes

Lamb and cabbage stew is a hearty and comforting dish that is perfect for a cold winter night. The lamb is braised until it is fall-apart tender, and the cabbage adds a slightly sweet and tangy flavor. This dish is also very easy to make, so it is perfect for busy weeknights. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

FåRIKåL - NORWEGIAN LAMB AND CABBAGE STEW

Fårikål - Norwegian Lamb and Cabbage Stew image

A simple-to-make stew that freezes well and tastes even better reheated. Probably because of the pepper-corns giving off more taste then. I have made a video of the preparation of this dish, and that can be seen at http://www.youtube.com/watch?v=pw6B76PqdRU

Provided by Marianne in Switzer

Categories Stew

Time 2h20m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

1 kg lamb, cheap cuts with bone and fat
1 large cabbage
1 tablespoon whole peppercorn
2 teaspoons salt
2 tablespoons plain flour

Steps:

Slice the cabbage into "boats", just radiating slices from the middle, out.
Find the fattiest bits of meat and place one layer of that on the bottom of the pot.
Add a layer of cabbage.
Strew quite a bit of the pepper-corns, salt and flour over.
Repeat until you reach the top of the pot, or you run out of meat and cabbage. Cabbage is the top layer.

Nutrition Facts : Calories 939.5, Fat 50.4, SaturatedFat 20.8, Cholesterol 264, Sodium 2636.8, Carbohydrate 44.7, Fiber 16.9, Sugar 20, Protein 79.4

LAMB AND CABBAGE STEW

Lamb and Cabbage Stew image

Make and share this Lamb and Cabbage Stew recipe from Food.com.

Provided by CJAY8248

Categories Lamb/Sheep

Time 2h30m

Yield 1 pot of stew, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 medium head cabbage, about 3 lbs
3 lbs lean lamb shoulder, boned and cut into 1 inch cubes
2 teaspoons salt
3/4 teaspoon black pepper
1/3 cup flour
5 cups beef stock
1/2 cup sour cream or 1/2 cup heavy cream
4 tablespoons butter
5 tablespoons flour

Steps:

Preheat the oven to 300*. Trim the cabbage of any discolored outer leaves. Core it and slice it into slim wedges.
In a large Dutch oven or kettle, layer 1/3 of the lamb, generous sprinklings of salt and pepper, and 1/3 each of the flour and cabbage. Repeat twice more.
Pour in the beef stock, and set the Dutch oven over moderate heat. Bring the broth to a simmer.
Cover the Dutch oven and transfer it to the oven. Bake for 2 hours, until the lamb is tender.
In the meantime, prepare the roux by melting the butter in a frying pan and stirring in the flour. Cook for a few minutes over medium heat.
Remove the Dutch oven from the oven. Drain the juices into a medium saucepan, skimming off the fat. Quickly whisk in the roux, and simmer until thickened.
Whisk in the sour cream or heavy cream and season to taste. Pour the gravy back into the Dutch oven.
Serve with cooked unpeeled new potatoes if you wish.

Tips for Making Lamb and Cabbage Stew

- Use high-quality lamb meat. Look for meat that is bright red in color and has no signs of bruising or discoloration. - Trim the lamb of excess fat before cooking. This will help to reduce the amount of grease in the stew. - Use a variety of vegetables in your stew. This will add flavor and texture to the dish. - Season the stew well. Use a combination of herbs and spices to create a flavorful broth. - Cook the stew slowly over low heat. This will allow the flavors to develop and the meat to become tender.

Conclusion

Lamb and cabbage stew is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover lamb meat. With a few simple tips, you can make a delicious lamb and cabbage stew that your family and friends will love.