Lamb and Cabbage Stew

Well, it has to simmer a little while, but this is easy to make and sooooo delicious! I am in love with savoy cabbage now. It has great texture compared to plain green cabbage.

1 lb lamb, cut to 1/2 in chunks
2 Tbs olive oil
1 onion, finely chopped
3-4 minced garlic cloves
1 Tbs. beef bouillon
6 cups chicken broth
2 cups red wine
2 bay leaves
2 carrots, chopped
1 savoy cabbage, shredded
1 cup canned sauerkraut
2 Tbs minced fresh dill
sour cream to garnish





Season lamb with salt and pepper. Heat oil in dutch oven on med-high heat. Brown meat in 2 batches, but not cooked through, about 5 minutes. Remove lamb and pour out most of the fat. Saute onion until soft, add garlic. Add beef bouillon, chicken broth, and wine and scrape up the tasty bits from the pan. Add bay leaf and lamb with any juice that has run off. Bring to a boil. Reduce to a low simmer and cook 30 minutes. Stir in carrot, cabbage, and sauerkraut. Cover and cook another 30 minutes. Remove from heat. Remove bay leaf. Stir in dill. Season with salt and pepper. Serve with sour cream.