Cabbage And Lamb Stew

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 cups	125g / 4.4oz	Julienned yellow onions
2 lbs	908g / 32oz	White cabbage - shredded
2 lbs	908g / 32oz	Red cabbage - shredded
1 lb	454g / 16oz	Lamb sausage link - cut 1" pieces
2 tablespoons	30ml	Minced garlic
2		Bay leaves
2 tablespoons	30ml	Creole mustard
1 lb	454g / 16oz	Red skinned potatoes - cut 1/2" slices
2		Chicken stock
1/4 cup	36g / 1.3oz	Chopped fresh basil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chopped chives - for garnish
1		Crusty bread

Recipe Instructions

In a large sauce pot, heat the olive oil. When the oil is hot, saute the onions and cabbage for about 10 minutes, or until the onions are golden and the cabbage is wilted. Season with salt and pepper. Add the sausage, garlic, bay leaves, and mustard. Saute for 2 minutes. Add the potatoes and chicken stock. Bring the liquid up to a boil and reduce to a simmer. Stir in the basil. Simmer the soup for 30 minutes or until the potatoes are tender. Remove the bay leaves. Adjust the seasonings if needed.

Ladle the soup into a shallow bowl and garnish with chopped chives. Serve with the crusty bread.

This recipe yields 6 to 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2417 broadcast 01-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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