Irish stew with white cabbage

Ingredients

Directions

1. 1

   Cut off any remaining fat and tendons from the lamb. Wash the meat, dab dry and cut into bite-sized cubes. Peel and roughly dice the onions.

2. 2

   Clean, wash and slice the white cabbage. Cut out the hard stalk in each case. Cut the cabbage into large pieces.

3. 3

   Peel and wash carrots, celery and potatoes. Cut carrots and potatoes into slices. Finely dice the celery. Wash parsley and shake dry, chop.

4. 4

   Heat the oil in a casserole dish. Only put in as many meat cubes as you can put next to each other - this way the meat is cooked properly, hardly loses any meat juice and does not start to boil.

5. 5

   Brown the meat on all sides over a high heat. Season with salt and pepper. Take out and fry the rest of the meat in portions. Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3).

6. 6

   Layer onions, cabbage, carrots, celery, potatoes, parsley and all the meat in the pot. Bring approx. 1 l water to the boil, mix with broth and pour on. Cover and braise in a hot oven for about 1 1/2 hours.