Читать книгу German Cooking Today - Dr. Oetker - Страница 30

Savoy cabbage stew (lamb stew)

CLASSIC

Preparation time:

about 30 minutes

Cooking time: about 45 minutes

500 g/18 oz beef or lamb (shoulder) 2 onions 3 tablespoons cooking oil, e.g. sunflower or rapeseed (canola) oil salt, pepper ground caraway seeds 750 ml/1¹/₄ pints (3¹/₂ cups) vegetable stock, hot 1 kg/2¹/₄ lb savoy cabbage 375 g/13 oz floury potatoes 2 tablespoons chopped parsley (optional)

Per serving:

P: 33 g, F: 16 g, C: 17 g, kJ: 1458, kcal: 349, CU: 1.0

1 Pat the meat dry with a kitchen paper towel and cut into 2 cm/³/₄ in cubes. Peel the onions, cut in half and slice.

2 Heat the oil in large pan. Add the meat cubes and fry (sauté) lightly to sear, stirring all the time.

3 Now add the sliced onions and fry lightly with the meat.

4 Season the meat with salt, pepper and caraway. Add the vegetable stock, bring to the boil, cover and cook over medium heat for about 30 minutes.

5 Meanwhile remove the outer, yellowish leaves of the savoy cabbage. Cut the cabbage into quarters, rinse, leave to drain, cut out the core and cut the cabbage into strips. Peel the potatoes, rinse and cut into cubes.

6 When the meat is done, add the cabbage and potatoes, bring to the boil, cover and cook for a further 15 minutes.

7 Adjust the seasoning again and, optionally, sprinkle with parsley before serving.

TIP» To obtain about 500 g/18 oz lean and boneless lamb meat, you need a shoulder on the bone weighing about 900 g/2 lb. This stew can be frozen.