Braised Cabbage with Carrots and Lamb Calories

Brown the lamb in a pot, then add onion, carrots, chopped cabbage, and a little water. Cover and cook until the lamb is tender and the vegetables soften, adding liquid only if the pot starts to dry out.

Boneless lamb shoulder or leg cut into bite-size pieces works well in Braised Cabbage with Carrots and Lamb. These cuts become tender during slow cooking; very lean lamb may need a little extra liquid to keep the pot from drying out.

No, you can add raw cabbage directly to the pot. Wash and chop it first; it will shrink as it cooks and soften in the juices released by the lamb and carrots.

Drain the washed cabbage well and start with only a small amount of added water. Cabbage releases liquid as it cooks, so keep the lid on while the lamb tenderizes and uncover the pot near the end if the sauce needs reducing.

Black pepper and paprika or red pepper flakes complement Braised Cabbage with Carrots and Lamb. A little cumin also pairs well with lamb, but use it sparingly so it does not overpower the cabbage and carrots.

Serve Braised Cabbage with Carrots and Lamb with rice, crusty bread, or plain yogurt. A simple salad is a good fresh contrast, while bread is useful for soaking up the savory cooking liquid.

No, they are related cabbage-based Turkish home dishes, but the names are not interchangeable. Braised Cabbage with Carrots and Lamb specifically features lamb and carrots; kapuska is a broader cabbage stew that can be made with or without meat.

Braised Cabbage with Carrots and Lamb keeps for up to three days in a covered container in the refrigerator. Refrigerate it once it has cooled, and reheat only the portion you plan to eat until thoroughly hot.

Yes, Braised Cabbage with Carrots and Lamb can be frozen in airtight, meal-sized containers once cooled. The cabbage may become softer after thawing, but the dish still works well as a reheated stew.