White Cabbage Stew with Lamb

For the white cabbage stew with lamb, the day before, remove the lamb shoulder and clean it from tendons and skins.

Cut the lamb into cubes of 2x2cm. Press three cloves of garlic through a garlic press. Marinate the meat cubes with the garlic as well as the olive oil, cover with cling film and put in the fridge.

For the stock, put the bones and working steps in a saucepan with the beef bones and the rest of the ingredients, fill with the cold water, let it bubble and boil gently for 120 minutes, skimming frequently.

On the day of preparation, remove the outer leaves from the white cabbage, cut the cabbage into quarters, cut out the stem and cut the quarters into wide strips. Rinse the leek, cut in half lengthwise and cut into large pieces.

Brown the marinated lamb well in a hot saucepan, add the onions and sauté until translucent. Add the white cabbage and leek and sauté. Skim the fat from the lamb stock from the previous day, strain the stock through a fine sieve and deglaze the lamb with it. Add salt, pepper, cumin, bay leaves and thyme sprigs. Cover and simmer over medium heat for fifty minutes.

In the meantime, remove the peel from the potatoes and rinse them. Fifteen minutes before the end of cooking (before the meat is really soft) grate the potatoes with a horseradish grater. The potatoes bind the lamb stew.

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