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Ingredientes
- 1 kg (2 lb.) boned shoulder of lamb, cut into 5 cm (2 inch) cubes
- 60 g (2 ounce.) lard
- 1 onion, finely minced
- 1 kg (2 lb.) cabbage, trimmed, core removed and roughly minced
- Salt
- Freshly grnd pepper
- 3 tomatoes, peeled and sliced
- 2 cloves garlic, crushed
- 1-2 c. (8-16 fl. ounce.) dry white wine
- 1 tbsp. paprika
Direcciones
- 1. Brown the lamb in the lard, add in the onions and saute/fry them till they are soft.
- 2. Put the lamb and onion mix in the bottom of a casserole, arrange the cabbage over it and season with salt and pepper. Lay the tomato slices and garlic on top.
- 3. Cover the casserole and cook over low heat for 2-3 hrs. Add in the wine gradually while the stew is cooking.
- 4. Half and hour before the end of the cooking time, sprinkle the stew with paprika. Don't stir the stew.
- 5. Serve warm with chunks of crusty bread and generous amounts of chilled dry white wine. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 413g | |
| Recipe makes 4 servings | |
| Calories 282 | |
| Calories from Fat 133 | 47% |
| Total Fat 14.81g | 19% |
| Saturated Fat 5.69g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 44mg | 2% |
| Potassium 718mg | 21% |
| Total Carbs 20.6g | 5% |
| Dietary Fiber 6.8g | 23% |
| Sugars 10.4g | 7% |
| Protein 3.88g | 6% |
