This comforting one-pot meal brings together the robust flavor of ground lamb with the earthy sweetness of cabbage and the bright acidity of canned tomatoes. It’s a rustic dish that feels like a warm hug on a chilly evening. The lamb browns beautifully, creating a savory base, while the cabbage softens and absorbs the rich tomato broth. Perfect for weeknight dinners when you need something satisfying but simple, this recipe requires minimal prep and uses pantry staples. Serve it over rice or with crusty bread to soak up the delicious juices. ItâÂÂs a wholesome, family-friendly option that delivers big flavor without complicated techniques.
Lamb With Cabbage And Tomatoes (M_C-Tx
Description
This comforting one-pot meal brings together the robust flavor of ground lamb with the earthy sweetness of cabbage and the bright acidity of canned tomatoes. It&# 226;ÂÂs a rustic dish that feels like a warm hug on a chilly evening. The lamb browns beautifully, creating a savory base, while the cabbage softens and absorbs the rich tomato broth. Perfect for weeknight dinners when you need something satisfying but simple, this recipe requires minimal prep and uses pantry staples. Serve it over rice or with crusty bread to soak up the delicious juices. ItâÂÂs a wholesome, family-friendly option that delivers big flavor without complicated techniques.Ingredients
Directions
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Heat 1 1/2 tablespoons of oil in a large pot or Dutch oven over medium heat.
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Add the chopped onion and sauté until softened and translucent, about 5 minutes.
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Add the ground lamb to the pot and cook, breaking it up with a spoon, until browned and cooked through.
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Stir in the salt, pepper, and whole tomatoes (crushing them slightly with the spoon).
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Bring the mixture to a simmer and cook for 10 minutes to allow flavors to meld.
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Add the cut-up cabbage to the pot, stirring to combine with the meat and tomatoes.
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Cover and simmer for 15-20 minutes, or until the cabbage is tender but still holds its shape.
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If the mixture looks dry, add a little boiling water as needed to maintain a saucy consistency.
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Taste and adjust seasoning with additional salt and pepper if desired.
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Serve hot.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 688.1kcal
- % Daily Value *
- Total Fat 47.8g74%
- Saturated Fat 20.4g102%
- Cholesterol 220.2mg74%
- Sodium 170.2mg8%
- Total Carbohydrate 4.8g2%
- Dietary Fiber 1.4g6%
- Sugars 2.5g
- Protein 57.6g116%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not overcook the cabbage; it should be tender but not mushy to retain some texture and color.
Optional Thickening: If you prefer a thicker gravy, brown 1 tablespoon of flour with a small spoonful of oil in a separate pan. Add a little chopped onion to the flour mixture, then stir this roux into the stew. Simmer for an additional 2-3 minutes to thicken.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water if needed.
Substitutions: You can use ground beef or turkey instead of lamb for a milder flavor. Diced tomatoes can be used in place of whole tomatoes for easier preparation.
