Lamb Or Chicken Or Veal With Cabbage Stew Recipes

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LAMB (OR CHICKEN OR VEAL) WITH CABBAGE STEW



Lamb (Or Chicken or Veal) With Cabbage Stew image

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

1 1/2 lbs boneless lamb, cut into 1-inch pieces
2 tablespoons butter
1 medium onion, sliced and separated into rings
1 cup water
10 peppercorns
2 bay leaves
1 tablespoon fresh dill, snipped (may substitute 1 tsp dried dillweed)
1 teaspoon salt
1 head cabbage, cut into wedges
sour cream, to garnish

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.

BEEF AND LAMB STEW



Beef and Lamb Stew image

I asked for this recipe after a recent trip to South Africa with my church. This stew includes lots of fresh garden vegetables and meat. I've made it for my friends on several occasions, and they thought it was great and enjoyed the interesting combination of flavors. It's traditionally served with brown rice or pumpkin fritters.-Dennis Kuyper, Creston, Iowa

Provided by Taste of Home

Categories     Dinner

Time 9h20m

Yield 12 servings (3 quarts).

Number Of Ingredients 24

1/2 cup dry red wine or beef broth
1/2 cup olive oil
4 garlic cloves, minced, divided
1-1/2 teaspoons salt, divided
1-1/2 teaspoons dried thyme, divided
1-1/4 teaspoons dried marjoram, divided
3/4 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1 pound beef stew meat, cut into 1- inch cubes
1 pound lamb stew meat, cut into 1-inch cubes
10 small red potatoes, halved
1/2 pound medium fresh mushrooms, halved
2 medium onions, thinly sliced
2 cups fresh cauliflowerets
1 can (16 ounces) kidney beans, rinsed and drained
1-1/2 cups cut fresh green beans
3 medium carrots, cut into 1/2-inch slices
1 celery rib, thinly sliced
1 cup beef broth
2 tablespoons minced fresh parsley
2 teaspoons sugar
3 tablespoons cornstarch
1/4 cup cold water
6 cups hot cooked brown rice

Steps:

  • In a large resealable plastic bag, combine the wine, oil, 2 minced garlic cloves, 1/2 teaspoon salt, 1 teaspoon thyme, 3/4 teaspoon marjoram, 1/2 teaspoon rosemary and 1/4 teaspoon pepper; add beef and lamb. Seal bag and turn to coat; refrigerate for 8 hours. , In a 5- or 6-qt. slow cooker, layer the potatoes, mushrooms, onions, cauliflower, kidney beans, green beans, carrots, and celery. , Drain meat and discard marinade; add to slow cooker. Combine the broth, parsley, sugar and remaining garlic, salt, thyme, marjoram, rosemary and pepper; pour over the top., Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Serve with rice.

Nutrition Facts : Calories 377 calories, Fat 12g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 499mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges

LAMB AND CABBAGE STEW



Lamb and Cabbage Stew image

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

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
4 tablespoons butter
5 tablespoons flour

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.

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