Greek Lamb and Cabbage Bowls

Name: Greek Lamb and Cabbage Bowls
Cuisine: South African
Ingredients: 75 ml Extra Virgin Olive Oil; 1,5 kg Lamb chops; 125 ml Dry Wine; 3 large clove garlic, minced; 3 Onion, diced; 400 g Tomato Puree; 15 ml Ground Cinnamon; 7,5 ml Dried Oregano; 5 ml Ground Nutmeg; 250 ml Vegetable Broth,; 255 g Cannellini Beans, drained; 2 Small Red Cabbage, cored and sliced; 7,5 ml Sea Salt; 3,75 ml freshly ground Black Pepper

Sean Strydom @Sean_Strydom

Port Elizabeth

Greek Lamb and Cabbage Bowls

Sean Strydom @Sean_Strydom

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Ingredients

75 mlExtra Virgin Olive Oil
1,5 kgLamb chops
125 mlDry Wine
3large clove garlic, minced
3Onion, diced
400 gTomato Puree
15 mlGround Cinnamon
7,5 mlDried Oregano
5 mlGround Nutmeg
250 mlVegetable Broth,
255 gCannellini Beans, drained
2Small Red Cabbage, cored and sliced
7,5 mlSea Salt
3,75 mlfreshly ground Black Pepper

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Steps

1

In a large dutch oven, heat the Olive Oil over medium-high heat. Add Lamb in batches and sauté until the lamb is browned on all sides.
2

Deglaze with Wine and and all the Lamb back in the Dutch Oven close the lid and simmer over low heat for an hour.
3

Add Garlic and Onions, turn the heat up again and sauté till Onions are translucent.
4

Add in the Tomato Puree, Cinnamon, Oreganum and Nutmeg. Stir until well combined.
5

Add in the Vegetable Broth and Beans. Bring to a boil. Add Cabbage and continue to cook.
6

Once the Cabbage is al dente, serve over traditional pasta. Top with Tzaziki or crumbled Feta, if you'd like.