Scouse with red cabbage
- Preparation and cooking time
- Total time
- + 24 hours marinating
- Easy
- serves 4
Skip to ingredients
- 1kg lambdiced
- 2 small onionsroughly chopped
- 2 carrotssliced
- 500ml chicken stock
- 2 bay leaves
- 2 potatoespeeled and diced
red cabbage
- 1 red cabbagesliced
- 250ml orange juice
- 250ml cranberry juice
- 2 tbsp honey
- 5 juniper berries
- 250ml red wine
- 1 cinnamon stick
Nutrition: per serving
- kcal755
- fat33.4g
- saturates15.8g
- carbs45.9g
- sugars0g
- fibre7.5g
- protein65.7g
- salt1.16g
Method
step 1
Mix all the red cabbage ingredients together in a large bowl. Marinate for 24 hours in the fridge.
step 2
Lightly colour the lamb in large heavy pan, remove and fry the onions in the same pan until they begin to turn translucent. Add the carrots and return the lamb to the pan.
Just cover with chicken stock. Add bay leaves and simmer for 30 minutes.step 3
Add half of the potatoes and simmer for 45 minutes to 1 hour. Crush the potatoes to thicken the sauce.
Add the rest of the potato and simmer for an hour or until the lamb begins to break apart.step 4
Simmer the cabbage for 20 minutes or until cooked, strain off the liquid and reduce it by two thirds over a medium heat until it is syrupy. Mix the liquid with the red cabbage and serve with the lamb.
