Saturday, August 04, 2007


Ethnic soups or stews are always a nice change from the everyday recipes that we always seem to make. This Bosnian recipe is sure to please. You can also used leftover lamb.

2 lbs. boned shoulder of lamb, cut into 1/2 inch cubes
2 oz. lard
1 onion, finely chopped
2 lbs. cabbage, trimmed, core removed and roughly chopped
Freshly ground pepper
3 tomatoes, peeled and sliced
2 cloves garlic, crushed
1-2 c. (8-16 fl. oz.) dry white wine
1 TBS. paprika

1. Brown the lamb in the lard, add the onions and sauté them until they are soft.
2. Put the lamb and onion mixture in the bottom of a casserole dish, arrange the cabbage over it and season with salt and pepper. Lay the tomato slices and garlic on top.
3. Cover the casserole and cook over low heat for 2-3 hours. Add the wine gradually while the stew is cooking.
4. 30-minutes before the end of the cooking time sprinkle the stew with paprika. Do not stir the stew.
5. Serve hot with chunks of crusty bread and generous amounts of chilled dry white wine.