LAMB (OR CHICKEN OR VEAL) WITH CABBAGE STEW
I got this from a Better Homes and Gardens Classic International Recipe Cookbook from 1982. This makes a delicious, hearty stew. Personally, I've never eaten lamb, and its not readily available where I live. So I substituted veal when I made it.
Provided by breezermom
Categories Stew
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a dutch oven brown the meat, half at a time, in hot butter. Set meat aside. Add the onion; cook till the onion is tender but not brown. Drain off the fat. Return the meat to the dutch oven. Stir in the water, peppercorns, bay leaves, dill and salt. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
- Add the cabbage; cook uncovered, for 10 minutes. Cover and simmer 30 minutes more. Remove from the heat; discard the bay leaves and peppercorns. Serve with a dollop of sour cream, if desired.
LAMB AND WINTER VEGETABLE STEW
A hearty stew made with winter vegetables. Definitely worth the time. Beef tips can be substituted for lamb.
Provided by BJSCHADE
Categories Soups, Stews and Chili Recipes Stews
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Heat the oil in a large saucepan, and brown the lamb meat on all sides. Drain fat, and stir in the beef broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 20 minutes.
- Mix in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender.
- In a small bowl, blend the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture.
- Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 16.2 g, Cholesterol 33.1 mg, Fat 8.9 g, Fiber 2.6 g, Protein 11 g, SaturatedFat 3.3 g, Sodium 321.5 mg, Sugar 3.3 g
LAMB AND CABBAGE STEW
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
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.
VEAL OR CHICKEN STEW WITH HERBS & BARLEY
In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily, as in this medieval recipe. The original recipe also allowed the cook to use rabbit or hare joints in place of the veal or chicken.
Provided by Millereg
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned.
- Add the barley, water, vinegar, bay leaves and seasoning.
- Bring the pot to the boil, cover it and simmer gently for 1 to 1 ½ hours or until the meat is really tender and ready to fall from the bone.
- Add the sage and continue to cook for several minutes.
- Adjust the seasoning to taste and serve in bowls- the barley will serve as a vegetable.
CABBAGE STEW
Make and share this Cabbage Stew recipe from Food.com.
Provided by kolibri
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Chop onions, bacon or pork, potatoes and carrots.
- Fry onion and bacon or pork until onion is soft.
- Add the cabbage, fry for 10 minutes until it starts to soften.
- Add the rest of the vegatbles and spices, with beef stock. Simmer for about 30 minutes until all vegetables are done.
- Serve with lingonberry or cranberry jam.
CABBAGE BREDIE (STEW)
In the Cape Maly Cookbook by Faldelah Williams she says that Bredies is an old Cape name for a dish of meat and vegetables stewed together so that the flavours intermingle and it is impossible to separate the one from the other. The unique flavour of the bredie is determined by the vegetable used. Although almost any vegetable can be used the meat is almost always lamb or mutton. Mutton is ideal for bredies as the long slow simmering tenderizes it and brings out the full flavour. Recipes for bredies have been handed down through many generations and they changed very little in character over the years. The flavour is delicious that there is no need for additional herbs and spices.
Provided by muffin207
Categories Stew
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- NOTE: IF USING CABBAGE OMIT WATER OR USE SPARINGLY SO POT DOES NOT BURN AS CABBAGE DRAWS A LOT OF WATER.
- Heat oil in heavy casserole or soup pot. Add cloves, peppercorns, and allspice. Once it starts sizzling add onions. Brown your onions nicely (my mom always said that if you brown the onions to a nice golden colour you will have a better tasting and looking bredie; not browning the onions nicely will give you a grey colour bredie which we don't want).
- Add meat and simmer slowly till meat is done and well browned.
- Add salt, chillies, ginger and garlic paste and sugar and half cup water. Bring to a boil and simmer for about 10 minutes until flavours are well blended.
- Add your cabbage/ cauliflower and potatoes and cook until vegetables are soft about 20 minutes. Use the remaining water only if you find that it is necessary, (the pot is becoming dry).
- Sprinkle with nutmeg before serving.
- Serve with white rice and sambals and atjar. Cucumber and onion sambal goes well with this dish.
- Peel cucumber grate it then put 5ml salt and let it sit for 10-15 minutes. Squeeze moisture out. Add some slice onion, 1 green chilie chopped, 5ml sugar and 30 ml vinegar. Good with hot curries.
Nutrition Facts : Calories 268.7, Fat 7.5, SaturatedFat 1.1, Sodium 890.4, Carbohydrate 48, Fiber 11.1, Sugar 11, Protein 6.9
LAMB AND CABBAGE STEW WITH FRESH SHELL BEANS
Provided by Molly Stevens
Categories Soup/Stew Bean Lamb Low Cal High Fiber Dinner Healthy Cabbage Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 21
Steps:
- Heat small skillet over medium-high heat. Add coriander and caraway seeds to dry skillet; toast until aromatic and slightly darker in color, stirring frequently, about 3 minutes. Finely grind in mortar with pestle or in spice mill. Transfer spice mixture to medium bowl. Add mint, salt, turmeric, crushed red pepper, and 1 tablespoon oil; mix to paste. Add lamb; toss to coat. Cover and chill at least 8 hours or overnight.
- Heat remaining 2 tablespoons oil in large pot over medium heat. Add lamb mixture and onions; sauté until outside of meat is no longer pink and onions begin to soften, about 8 minutes. Add crushed tomatoes, garlic, cinnamon stick, and bay leaf. Bring to simmer. Add carrots, then cabbage; sprinkle with coarse salt and pepper. Add 1 1/2 cups water and 2 tablespoons lemon juice to pot; stir to combine. Bring to boil. Reduce heat to low; cover and simmer until meat and cabbage are tender, stirring occasionally, 1 1/2 to 1 3/4 hours.
- Meanwhile, place fresh beans, if using, in small saucepan. Add pinch of coarse salt and just enough water to cover beans. Simmer uncovered until just tender, 10 to 30 minutes, depending on kind of bean. Drain.
- Remove cinnamon stick and bay leaf from stew. Add cooked beans (or canned beans, if using) and remaining 1 tablespoon lemon juice. Simmer 5 minutes to allow flavors to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cool; cover and keep chilled. Rewarm over medium heat, stirring occasionally.
- Stir parsley into stew. Divide stew among bowls. Sprinkle with ground cumin.
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