Cabbage And Lamb Stew Recipe

• 2 Tbsp. Extra virgin olive oil
• 2 c. Julienned yellow onions
• 2 lb White cabbage shredded
• 2 lb Red cabbage shredded
• 1 lb Lamb sausage link cut 1" pcs
• 2 Tbsp. Chopped garlic
• 2 x Bay leaves
• 2 Tbsp. Creole mustard
• 1 lb Red skinned potatoes cut 1/2" slices
• 2 quart Chicken stock
• 1/4 c. Minced fresh basil Salt to taste Freshly-grnd black pepper to taste Minced chives for garnish
• 1 loaf Crusty bread

1. In a large sauce pot, heat the extra virgin olive oil.
2. When the oil is warm, saute/fry the onions and cabbage for about 10 min, or possibly till the onions are golden brown and the cabbage is wilted.
3. Season with salt and pepper.
4. Add in the sausage, garlic, bay leaves, and mustard.
5. Saute/fry for 2 min.
6. Add in the potatoes and chicken stock.
7. Bring the liquid up to a boil and reduce to a simmer.
8. Stir in the basil.
9. Simmer the soup for 30 min or possibly till the potatoes are tender.
10. Remove the bay leaves.
11. Adjust the seasonings if needed.
12. Ladle the soup into a shallow bowl and garnish with minced chives.
13. Serve with the crusty bread.
14. This recipe yields 6 to 8 servings.

extra virgin olive oil, onions, white cabbage, red cabbage, sausage, garlic, bay leaves, creole mustard, red skinned potatoes, chicken, fresh basil salt, crusty bread

Taken from cookeatshare.com/recipes/cabbage-and-lamb-stew-96675 (may not work)