Lamb or Chicken or Veal with Cabbage Stew
Warm, hearty, and comforting, this Lamb, Chicken, or Veal with Cabbage Stew is a soul-satisfying one-pot meal that's perfect for cooler days. Featuring tender, cubed meat of your choice, nutrient-packed cabbage, and a medley of root vegetables like carrots and potatoes, this stew bursts with rich flavors developed from sautéed garlic, onions, and aromatic spices like paprika and cumin. Simmered in a savory beef or chicken stock and finished with a sprinkle of fresh parsley, this rustic dish is as flavorful as it is nourishing. Ready in just over an hour, it pairs beautifully with crusty bread or a side of your choice, making it a versatile and crowd-pleasing option for family dinners. Whether you're craving lamb, chicken, or veal, this slow-simmered stew promises comfort and irresistible taste in every bowl.
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Recipe Information
Ingredients
- 500 grams Lamb, Chicken, or Veal (boneless, cubed)
- 500 grams Green cabbage (chopped)
- 1 large Onion (finely diced)
- 2 medium Carrots (sliced)
- 3 Garlic cloves (minced)
- 3 medium Potatoes (peeled and cubed)
- 2 tablespoons Tomato paste
- 4 cups Beef or Chicken stock
- 2 tablespoons Olive oil
- 2 Bay leaves
- 1 teaspoon Ground paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Season the meat (lamb, chicken, or veal) with a pinch of salt and pepper, then add to the pot. Sear the meat on all sides until golden brown, about 4-5 minutes. Remove the meat from the pot and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced carrots and cook for an additional 2 minutes.
Stir in the tomato paste, ground paprika, and cumin. Cook for 1-2 minutes to develop the flavors.
Return the meat to the pot, then add the chopped cabbage and cubed potatoes. Pour in the beef or chicken stock, ensuring that the ingredients are mostly submerged.
Add the bay leaves, salt, and black pepper. Stir to combine.
Bring the stew to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for 45-50 minutes, or until the meat and vegetables are tender.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaves before serving.
Ladle the stew into bowls, garnish with chopped fresh parsley, and serve hot with crusty bread or your favorite side.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1490 mg | 65% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 9.7 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1328 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
