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Braised cabbage with mutton

Braised Cabbage with Lamb

How to braise cabbage with meat — a simple, tasty recipe! White cabbage is a vegetable rich in carbs, vitamins, protein, and fiber. And meat — every kind has its own character. A splash of dry or semi-sweet red wine wouldn't go amiss here.

Siberian cooks

Recipe author

Watch the video

Composition / ingredients

Servings:

White cabbage

700

Lamb (any meat you like works)

500

Onion

Carrots

Garlic

Pickles

Dill

Parsley

Vegetable oil

Water

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 5 g

Fats 36 % 5 g

Carbohydrates 29 % 4 g

81 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Wash and trim all the vegetables for the dish.
Step 2:

Cut the meat into pieces — not too small, to keep it flavorful.
Step 3:

Put the lamb in a skillet with hot vegetable oil and fry the meat until golden brown.
Step 4:

Pour boiling water over a tomato, peel off the skin, and cut it into cubes.
Step 5:

Chop the onion.
Step 6:

Add the onion to the lightly browned meat.
Step 7:

Slice the carrot, add it to the meat, and cook until softened.
Step 8:

Add a cup of water, cover with a lid, and simmer for 35 minutes.
Step 9:

Finely shred the cabbage.
Step 10:

Chop the garlic, fresh herbs, and pickles.
Step 11:

Add the tomato and pickles to the braising meat.
Step 12:

Let the added vegetables come to a boil, then add the cabbage right away and pour in a cup of pickle brine. Simmer for 30 minutes, covered, over low heat.
Step 13:

Add the garlic, dill, salt, and pepper. Stir and let it rest for 7 minutes with the burner off.
Step 14:

Your wonderfully appetizing, aromatic braised cabbage with lamb is ready. Enjoy!