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Lamb And Cabbage Soup

chef.david.galeano's picture
Ingredients
  Lamb shank 1
  Beef 1
  Beef bouillon cube 1
  Carrots 1⁄2 Cup (8 tbs), peeled, diced
  Celery 1⁄2 Cup (8 tbs), sliced
  Potato 1 Large, peeled, diced
  Scallions 1⁄2 Cup (8 tbs), chopped
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Water 4 Cup (64 tbs)
  Shredded cabbage 4 Cup (64 tbs)
Directions

MAKING
1. In a slow cooker or crock pot place the lamb and vegetables, sprinkle the seasonings, crumble the bouillon cube and pour the water on top. Give a good stir to mix well.
2. Close pot tightly with its lid.
3. Allow the lamb to cook on HIGH for 3 to 4 hours, or on LOW for 6 to 8 hours if you are preparing the soup for supper.
4. Once lamb is tender, using a slotted spoon remove it to a platter.
5. When cool enough to handle, shred the meat off the bone.
6. Skim the fat from top off soup.
7. Return shredded lamb and cabbage to the pot.
8. Cover again and let cook on HIGH for 20 minutes.

SERVING
9. Ladle the broth with meat and vegetables into warmed soup bowls or soup plates.
10. Serve the soup hot with crust bread or with rice or noodles if you like.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Lamb
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
250 Minutes
Ready In: 
255 Minutes
Servings: 
4

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