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🍲 Hearty Lamb and Cabbage Soup

378 kcal · 30 min · 4 servings

Ingredients

• 600 g lamb meat (e.g. shoulder)
• 4 tbsp vegetable oil
• salt
• pepper (from the mill)
• 400 ml meat broth
• 800 g white cabbage
• 2 onions
• 4 garlic cloves
• 2 red bell peppers
• 2 carrots
• 250 g strained tomatoes
• 2 bay leaves
• parsley (for garnish)

Instructions

1. 1. Rinse the meat under cold water and pat it dry with a kitchen towel.
2. 2. Cut the meat into cubes of about 2 centimeters.
3. 3. Heat 2 tablespoons of oil in a pot.
4. 4. Sear the meat cubes on all sides.
5. 5. Season the meat with salt and pepper.
6. 6. Remove the meat from the pot and set it aside.
7. 7. Deglaze the pot with about 200 milliliters of broth.
8. 8. Remove the hard core from the white cabbage.
9. 9. Slice the white cabbage into thin strips.
10. 10. Peel the onions and garlic.
11. 11. Finely dice the onions and garlic.
12. 12. Wash the bell peppers.
13. 13. Halve the bell peppers and remove the inside.
14. 14. Cut the bell peppers into strips.
15. 15. Peel the carrots.
16. 16. Slice the carrots into thin rounds.
17. 17. Preheat the oven to 180 degrees Celsius with fan.
18. 18. Grease a casserole dish with the remaining oil.
19. 19. Place half of the cabbage into the casserole dish.
20. 20. Add half of the onions to the casserole dish.
21. 21. Add half of the carrots to the casserole dish.
22. 22. Add half of the bell peppers to the casserole dish.
23. 23. Season this layer with salt and pepper.
24. 24. Place the seared meat on top of the vegetables.
25. 25. Add the remaining vegetables, tomatoes, and bay leaves on top.
26. 26. Season everything generously with salt and pepper again.
27. 27. Cover the dish with the remaining white cabbage.
28. 28. Salt and pepper the top layer.
29. 29. Pour the deglazed pan juices and the remaining broth over the dish.
30. 30. Place the lid on the casserole dish.
31. 31. Braise the dish in the oven for about 1.5 hours.
32. 32. Add more broth if necessary, as the liquid may evaporate too much.
33. 33. Stir the soup carefully before serving.
34. 34. Remove the bay leaves from the soup.
35. 35. Adjust the seasoning with salt and pepper.
36. 36. Serve the soup in bowls.
37. 37. Garnish the bowls with fresh parsley.

Nutrition per serving

• kcal: 378
• Protein: 37 g · Fett/Fat: 17 g · Carbs: 19 g