Summary

Ingredients

• 1 head red cabbage, about .5 kg
• 800 g lamb
• 1 onion (s)
• 3 tablespoon oil
• salt and pepper
• 0.75 liter ¾ broth
• 500 g potato (s)
• 250 g prunes
• 3 tablespoon vinegar
• parsley

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Instructions

1. Wash and quarter the red cabbage, cut out the stalk and cut into strips. Dice the meat, cut the onion into small pieces. Heat the oil in a saucepan, fry the meat in it, season with salt and pepper. Briefly braise the onion and red cabbage, add the stock and cook for about 40 minutes. In the meantime, wash, peel and dice the potatoes and cut the prunes in half. Add both to the red cabbage and simmer for another 20 minutes. Season with vinegar, salt and pepper and serve sprinkled with the parsley.