Autumnal white cabbage stew

Name: Autumnal white cabbage stew
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 1 White cabbage (about 1,5 kg); 3 Onions; 0?$? Garlic cloves; 1.5 kg Leg of lamb (boneless); 10 discs Breakfast bacon (Bacon); 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 1 collar Thyme; 500 g Carrots; 1.5 kg Potatoes; 2 Bay leaves; 3 TABLESPOONS Chicken broth (instant); 1 collar curly parsley

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 6

1 White cabbage (about 1,5 kg)
3 Onions
0?$? Garlic cloves
1.5 kg Leg of lamb (boneless)
10 discs Breakfast bacon (Bacon)
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
1 collar Thyme
500 g Carrots
1.5 kg Potatoes
2 Bay leaves
3 TABLESPOONS Chicken broth (instant)
1 collar curly parsley

Directions

1
Clean, wash and quarter the cabbage and cut it into wide strips from the stalk. Peel and chop the onions. Peel garlic and chop finely. Wash the meat, dab dry and chop coarsely.
2
Fry the bacon in a large casserole until crispy. Take out, let cool down on kitchen paper. Heat the oil in the bacon fat. Fry the meat in it in portions all around. Season with salt and pepper and remove.
3
Stew cabbage, onions and garlic in hot frying fat for about 15 minutes, turning frequently. Wash thyme, shake dry, pluck off the leaves and add. Season with salt and pepper.
4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Peel and wash carrots and potatoes and slice or cut them into thin slices. Mix with salt and pepper. Add the meat and bay leaf to the cabbage.
5
Dissolve stock in approx. 2 l hot water, pour over. Cover and braise in a hot oven for approx. 1 1⁄2 hours. Then remove the lid and cook open for about 30 minutes.
6
Wash parsley, shake dry and chop finely. Coarsely crumble the bacon and mix with the parsley. Sprinkle the stew with it and serve. A dash of crème fraîche is delicious with it.