Prep 15 mins
Cook 1 hr
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.
- 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
- 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.
This reminds me of comfort food...I used the veal meat...I also boiled some potatoes to put in hubby dish...he loved it...the dill adds a delicious flavor...thanks for posting it...:)
This smelled fabulous and tasted pretty good. I made a couple mutations: because of allergies and other hubbub, I had to cut out the salt and peppercorns. I also didn't have veal or lamb on hand and can't use chicken, so I used bison. And... I sliced the cabbage instead of leaving it in wedges.