Lamb And Cabbage Stew Recipe

Name: Lamb And Cabbage Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; The Roux; 4 tablespoons butter; 5 tablespoons flour

Servings: persons

1
Preheat the oven to 300*. Trim the cabbage of any discolored outer leaves. Core it and slice it into slim wedges.
2
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.
3
Pour in the beef stock, and set the Dutch oven over moderate heat. Bring the broth to a simmer.
4
Cover the Dutch oven and transfer it to the oven. Bake for 2 hours, until the lamb is tender.
5
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.
6
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.
7
Whisk in the sour cream or heavy cream and season to taste. Pour the gravy back into the Dutch oven.
8
Serve with cooked unpeeled new potatoes if you wish.

1326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Lamb And Cabbage Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb And Cabbage Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions