I had never thought of incorporating cabbage in a stew before.Cabbage has a reputation for being boring. For me, cabbage reminds me of Charlie’s home in Charlie and the Chocolate Factory. I like cabbage, I do. In pickles, and stuffed leaves; cabbage is wonderful. It is economical as it is nutritious. Who knew it would be so good in a stew, too?
Apparently a lot a people, one of whom is Nawal Nasrallah who inspired me to try the recipe from her encyclopedia-cookbook.
Totally worth a try.
900g lamb shanks
1 Tbsp ghee
1 onion, peeled and quartered
1 tsp coriander seeds
2 bay leaves
1 noomi, crushed and seeded
1/2 cup split peas
2 cans tomato, blended
1 small cabbage (about 650g)
2 tsp salt
1/2 tsp pepper
1 tsp curry
Sear the shanks in the hot ghee on all sides.
Add the bay leaves, pounded coriander seeds, crushed and seeded noomi (dried lime), split peas, onion quarters, and curry.
Add enough boiling water to cover by a good two inches.
Simmer covered over medium heat for about 1 hour and a half until meat is fork tender.
Add the roughly chopped cabbage, blended tomato, salt and pepper.
Stir and return to a boil. Simmer another 30 to 45 minutes.
Serve with rice, preferably a crusty vermicelli version.