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madbakerThis week's Resolution Recipe: Lamb and Cabbage Stew
1 medium head cabbage (about 3 lbs), cored and sliced
3 lbs lamb shoulder, cubed
pinch salt
3/4 tsp black pepper
(garlic, minced)
1/3 cup flour
5 cups beef stock (I used a mixture of homemade chicken stock, wine and water)
1/2 cup sour cream (I used maybe 1/3 cup creme fraiche)
4 Tbsp butter
5 Tbsp flour
Heat the oven to 300 degrees. In a large dutch oven, layer 1/3 of the lamb, salt & pepper (and garlic), and 1/3 flour and cabbage. Repeat twice. Pour in the beef stock, and set the dutch oven over medium heat. Bring to a simmer. Cover and put in the oven for two hours, until the lamb is tender.
Shortly before the time is up, make a roux: melt the butter over low heat in a skillet and whisk in the flour. Cook for a few minutes over low-medium heat. Remove the dutch oven from the oven and drain the juices, skimming the fat. Whisk the roux into the juices and simmer until thickened. Whisk in the cream and pour back into the ducth oven. Serve with new potatoes if desired.
What worked: It was a good stodge dinner for a cold evening. Also, glop with lamb flavor.
What didn't: Glop. Not-so-appealing bland beige color. The lamb was bone-in, which meant that we had to fish out the large bones as we ate (although I'm sure they helped thicken the stew).
Will I make it again? Not in a hurry, but possibly.
1 medium head cabbage (about 3 lbs), cored and sliced
3 lbs lamb shoulder, cubed
pinch salt
3/4 tsp black pepper
(garlic, minced)
1/3 cup flour
5 cups beef stock (I used a mixture of homemade chicken stock, wine and water)
1/2 cup sour cream (I used maybe 1/3 cup creme fraiche)
4 Tbsp butter
5 Tbsp flour
Heat the oven to 300 degrees. In a large dutch oven, layer 1/3 of the lamb, salt & pepper (and garlic), and 1/3 flour and cabbage. Repeat twice. Pour in the beef stock, and set the dutch oven over medium heat. Bring to a simmer. Cover and put in the oven for two hours, until the lamb is tender.
Shortly before the time is up, make a roux: melt the butter over low heat in a skillet and whisk in the flour. Cook for a few minutes over low-medium heat. Remove the dutch oven from the oven and drain the juices, skimming the fat. Whisk the roux into the juices and simmer until thickened. Whisk in the cream and pour back into the ducth oven. Serve with new potatoes if desired.
What worked: It was a good stodge dinner for a cold evening. Also, glop with lamb flavor.
What didn't: Glop. Not-so-appealing bland beige color. The lamb was bone-in, which meant that we had to fish out the large bones as we ate (although I'm sure they helped thicken the stew).
Will I make it again? Not in a hurry, but possibly.
