Cabbage and Lamb Stew
Ingredients
- 2 tablespoons olive oil
- 2 cups julienned yellow onions ⓘ
- 2 pounds white cabbage, shredded ⓘ
- 2 pounds red cabbage, shredded
- 1 pound lamb sausage link, cut into 1-inch pieces ⓘ
- 2 tablespoons minced garlic
- 2 bay leaves ⓘ
- 2 tablespoons Creole mustard
- 1 pound red skinned potatoes, cut into 1/2-inch slices ⓘ
- 2 quarts chicken stock ⓘ
- 1/4 cup chopped fresh basil ⓘ
- Salt and pepper ⓘ
- Loaf of crusty bread ⓘ
Instructions
- In a large sauce pot, heat the olive oil.
- When the oil is hot, saute the onions and cabbage for about 10 minutes, or until the onions are golden and the cabbage is wilted.
- Season with salt and pepper.
- Add the sausage, garlic, bay leaves, and mustard.
- Saute for 2 minutes.
- Add the potatoes and chicken stock.
- Bring the liquid up to a boil and reduce to a simmer.
- Stir in the basil.
- Simmer the soup for 30 minutes or until the potatoes are tender.
- Remove the bay leaves.
- Adjust the seasonings if needed.
- Ladle the soup into a shallow bowl and garnish with chopped chives.
- Serve with the crusty bread.
Nutrition & Diet Analysis (per serving)
601
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).