Cabbage Pan with Lamb Fillet
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 white cabbage
- 250 g tomato (s)
- 100 g bacon (breakfast bacon)
- 500 g lamb fillet (s)
- 50 g clarified butter
- 1 clove garlic
- 60 g olives, black
- 125 ml stock (lamb stock)
- 125 ml wine, white, dry
- 1 tablespoon balsamic vinegar
- 2 teaspoons sugar
- salt
- pepper
- rosemary
Print Recipe
Pin Recipe Instructions
- Clean and quarter the white cabbage and remove the stalk. Cut the cabbage into strips. Dice the tomatoes and cut the breakfast bacon into fine strips. Cut the lamb fillet into cubes and fry well in the clarified butter. Take out of the pan and keep warm. Put the cabbage, bacon and rosemary sprig in the frying fat and sauté briefly. Press the garlic and add it with the olives. Deglaze with lamb stock, wine and balsamic vinegar and cook covered for about 12 minutes over medium heat. Add the meat and tomatoes and stew for another 5 minutes. Season to taste with salt, pepper and sugar!
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