Lamb cookie with savory cabbage and feta cheese

Ingredients for Lamb cookie with savory cabbage and feta cheese

Instructions for Lamb cookie with savory cabbage and feta cheese

To prepare the Lamb cookie with savory cabbage and feta cheese recipe, please follow these instructions:

The lamb cut is cut into the tern (about 3 x 3 cm).

The carrots and parsley are peeled and the pears are cleaned. Half of each cut into even slices or strips - the rest is cut roughly.

The oil is heated in a saucepan. The coarse-cut vegetables are poured in and fry - without burning.

Turn the lamb in and fry for 2 - 3 minutes.

Garlic, bay leaves and a little water are added. The water should just cover vegetables / meat.

The mixture is boiled up. Foam for any impurities and the meat is boiled tenderly for approx. 20 - 25 minutes.

The meat is taken up and kept hot. The cloud is saved for later.

The cabbage is divided into three parts and the stick is removed. The cabbage is divided into leaves. Approximately approx. 4 cabbage leaves for each.

Boil the leaves in leachate water, add 1 teaspoon. oil. The leaves are picked up and dripped off.

The sliced ​​/ shredded vegetables are placed in a sieve and given a stirring moment (like in the water from the cabbage). The vegetables are picked up.

The cloud from the lamb meat is warmed up and the feta is brought in. The soven is warmed well through.

The pot is taken from the heat and the lamb meat is returned to the pot.

The boiled cabbage is placed at the bottom of a plate, meat and sauce spread over and finally vegetables.

Decorate with a little fresh shovel.

Served with rice and coarse bread.