Levantine cuisine · Soups & Stews

Yakhnet Malfouf

White cabbage stew with lamb, cumin and garlic, gently braised until soft.

Ingredients · for 4 servings

• 1 small white cabbage (approx. 1 kg)
• 400 g lamb shoulder (diced)
• 2 onions
• 5 garlic cloves
• 2 tbsp tomato paste
• 2 tsp cumin
• 700 ml meat stock
• 1 lemon
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Quarter the cabbage, remove the core and cut the leaves into 3 cm wide strips; cut the onions into strips and finely chop the garlic.
2. Heat 2 tbsp olive oil in a large pot and sear the lamb over high heat for 6 min. on all sides until browned.
3. Add the onions and fry for 6–7 min. more, then stir in the tomato paste and 1 tsp cumin and toast for 1 min. until strongly fragrant.
4. Pour in the hot stock and braise covered over low heat for 40 min. until the meat is tender.
5. Fold in the cabbage in two batches, let it wilt down, and cook covered for another 20 min. until completely soft and the liquid has nearly reduced away.
6. Fry the garlic with the remaining olive oil and the rest of the cumin for 1 min., stir into the stew, season with lemon juice, salt and pepper, and serve.