Cabbage and Lamb Stew

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Did not like this recipe at all. I was surprised since I love cabbage and lamb. There was way too much cabbage for my liking. And, the flavors did not mesh well. I couldn't find lamb sausage so I used lamb cubes. I have never disliked a recipe from this website before until this one. My entire family did not like it so we dumped it in the garbage after all of the work it took to prepare. Very disappointed.

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I confess that I did not stick to the recipe and I rarely measure ingredients, but this was delicious and super easy. I used only green cabbage and much less than is called for in the recipe, I substituted the lamb sausage for ground lamb, and I didn't add the full 2 quarts of stock because I used less cabbage...and I found I kept adding a little more mustard here and there because it gave it such a wonderful flavor. The result, I'm sure, was the same...deliciousness! Next time, I'll stick to the recipe to see how it was intended. The flavor of the lamb is essential, so I would suggest not substituting it for another kind of meat.

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This stew just kept on getting better...! We loved it. If you are planning on storing leftovers in the fridge or so, beware the stew changes color as the red cabbage gives up some of it's tint.

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Instead of lamb sausage, I used ground veal in this recipe and browned it with the onions. The flavors were wonderful. This is definitely a keeper and great on cold winter days. Very easy to prepare!

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I first made this stew several years ago after seeing Emeril prepare it on his show. I couldn't find lamb sausage, so I used turkey sausage. I really think it's one of the best stew recipes out there.