Irish stew with white cabbage

Name: Irish stew with white cabbage
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 800 g Lamb (e.g. from the leg); 300 g Onions; 1/2 (approx. 400 g) small white cabbage; 3 medium-sized carrots; 1/4 (approx. 150 g) Celeriac; 400 g Potatoes; 3-4 Stem(s) Parsley; 2 TABLESPOONS Oil; 7-10 Tbsp salt and pepper; 4 TSP clear broth (instant)

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

800 g Lamb (e.g. from the leg)
300 g Onions
1/2 (approx. 400 g) small white cabbage
3 medium-sized carrots
1/4 (approx. 150 g) Celeriac
400 g Potatoes
3-4 Stem(s) Parsley
2 TABLESPOONS Oil
7-10 Tbsp salt and pepper
4 TSP clear broth (instant)

Directions

1
Cut off any remaining fat and tendons from the lamb. Wash the meat, dab dry and cut into bite-sized cubes. Peel and roughly dice the onions.
2
Clean, wash and slice the white cabbage. Cut out the hard stalk in each case. Cut the cabbage into large pieces.
3
Peel and wash carrots, celery and potatoes. Cut carrots and potatoes into slices. Finely dice the celery. Wash parsley and shake dry, chop.
4
Heat the oil in a casserole dish. Only put in as many meat cubes as you can put next to each other - this way the meat is cooked properly, hardly loses any meat juice and does not start to boil.
5
Brown the meat on all sides over a high heat. Season with salt and pepper. Take out and fry the rest of the meat in portions. Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3).
6
Layer onions, cabbage, carrots, celery, potatoes, parsley and all the meat in the pot. Bring approx. 1 l water to the boil, mix with broth and pour on. Cover and braise in a hot oven for about 1 1/2 hours.