Best 2 Lamb And Cabbage Stew Recipes

Indulge in a culinary journey with our exquisite Lamb and Cabbage Stew, a hearty and flavorful dish that embodies the essence of comfort food. This delectable stew features succulent lamb, tender cabbage, and an array of vegetables enveloped in a rich and savory broth. As the lamb slowly simmers, it releases its delectable juices, infusing the broth with an irresistible depth of flavor. The cabbage and vegetables add a delightful crunch and sweetness, creating a harmonious balance of textures and flavors. Our collection of recipes offers variations on this classic stew, catering to diverse preferences and dietary needs. Discover the traditional Irish Lamb Stew, a beloved dish passed down through generations, or explore the aromatic Moroccan Lamb and Cabbage Tagine, infused with exotic spices and herbs. For those seeking a healthier option, the Lean Lamb and Cabbage Stew offers a lighter version without compromising on taste. Additionally, our Vegetarian Cabbage Stew provides a meatless alternative, packed with wholesome vegetables and bursting with flavor.

Here are our top 2 tried and tested recipes!

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:

Choose the right cut of lamb: Lamb shoulder or neck is best for stewing as it has a good amount of fat and connective tissue, which will break down during cooking and make the meat tender and flavorful.
Brown the lamb before stewing: Browning the lamb in a hot pan before adding it to the stew will help to develop its flavor and create a rich, brown sauce.
Use a variety of vegetables: Cabbage, carrots, potatoes, and onions are all classic vegetables for lamb stew, but you can also add other vegetables that you like, such as celery, parsnips, or turnips.
Add herbs and spices: Herbs such as rosemary, thyme, and oregano, and spices such as cumin, coriander, and paprika, will all add flavor to your stew.
Simmer the stew for at least 1 hour: This will allow the meat to become tender and the flavors to develop.
Serve with mashed potatoes or crusty bread: Lamb stew is a hearty and comforting dish that is perfect for a cold winter day. Serve it with mashed potatoes or crusty bread to soak up the delicious sauce.

Conclusion:

Lamb and cabbage stew is a classic dish that is easy to make and always a crowd-pleaser. With its tender meat, flavorful sauce, and hearty vegetables, it's the perfect meal for a cold winter day. So next time you're looking for a comforting and delicious meal, give this lamb and cabbage stew a try. You won't be disappointed!