Bosnian Cabbage Stew Recipe

• 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

1. 1.
2. Brown the lamb in the lard, add in the onions and saute/fry them till they are soft.
3. 2.
4. Put the lamb and onion mix in the bottom of a casserole, arrange the cabbage over it and season with salt and pepper.
5. Lay the tomato slices and garlic on top.
6. 3.
7. Cover the casserole and cook over low heat for 2-3 hrs.
8. Add in the wine gradually while the stew is cooking.
9. 4.
10. Half and hour before the end of the cooking time, sprinkle the stew with paprika.
11. Don't stir the stew.
12. 5.
13. Serve warm with chunks of crusty bread and generous amounts of chilled dry white wine.
14. Serves 4.

boned shoulder, lard, onion, cabbage, salt, freshly grnd pepper, tomatoes, garlic, white wine, paprika

Taken from cookeatshare.com/recipes/bosnian-cabbage-stew-54557 (may not work)