6 Serves
88 Mins
Prepare the ingredients by peeling and slicing the onions, carrots, and potatoes into thick rounds, and cutting the lamb into large chunks.
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Vitamin E
1 mg / 15 mgVitamin K
22 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
47 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
280 mg / 1,250 mgPotassium
722 mg / 4,700 mgSodium
491 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
4 g / 20 gCholesterol
101 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Heat the vegetable oil in a large Dutch oven over medium-high heat.
Layer the lamb at the bottom of the Dutch oven, followed by layers of onions, carrots, potatoes, tomatoes, and cabbage, seasoning each layer with salt and pepper.
Cover the pot tightly and reduce the heat to low, allowing the ingredients to steam in their own juices for approximately 60 minutes until the meat is fork-tender.
33
g36
g7
g
Hungarian
British