Lamb and Cabbage

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken is lower in fat, while pork is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often cheaper.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: rice

Sweet potatoes offer more nutrients, while rice is often less expensive.

cabbage

🥗Healthier: kale

💰Cheaper: collard greens

Kale is more nutrient-dense, while collard greens are budget-friendly.

Heat butter in a large pot over medium heat until melted.

Add chopped onions and cook until translucent, about 5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add cubed lamb shoulder and brown on all sides, about 8-10 minutes.

Season with salt, black pepper, thyme, and bay leaves.

Add chopped carrots and potatoes, stirring to combine.

Pour in enough water to cover the ingredients.

Bring to a simmer, then reduce heat to low and cover.

Cook for 1.5 to 2 hours until lamb is tender.

Add chopped cabbage and cook for an additional 20-30 minutes until cabbage is soft.

Stir in mustard and lemon juice before serving.

Garnish with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary