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Greek Lamb & Cabbage Stew

Hearty Greek Lamb & Cabbage Stew for Cozy Nights

This hearty Greek Lamb & Cabbage Stew is a comforting dish perfect for chilly nights, transforming simple ingredients into a warm and satisfying meal.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Greek
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 3.5 pounds Lamb Using lamb with the bone adds depth of flavor and tenderness.
  • 1 large head Green Cabbage Chopped; savoy cabbage can be used for a different texture.
  • 0.25 cup Olive Oil Essential for browning the meat; substitute with vegetable oil if needed.
  • 2 Onions Finely chopped; yellow onions are preferred.
  • 5 cloves Garlic Grated; fresh garlic is ideal.
  • 2 teaspoons Salt Adjust according to personal preference.
  • 0.5 teaspoon Black Pepper Freshly cracked; white pepper can substitute.
  • 15 oz Crushed Tomatoes Creates the stew base; diced can be used for chunkier texture.
  • 1 teaspoon Dried Thyme This herb beautifully complements lamb.
For Serving
  • Lemon Wedges Adds brightness and acidity to your dish.

Equipment

  • Heavy-bottomed pot
  • Air Fryer

Method
 

Step-by-Step Instructions
  1. Heat a large, heavy-bottomed pot over medium-high heat and add 1/4 cup of olive oil. Season the 3.5 pounds of lamb with 2 teaspoons of salt and 1/2 teaspoon of black pepper. Cook the lamb in batches, browning each piece for about 5-7 minutes on all sides until a rich golden color develops.
  2. Add the finely chopped onions to the same pot, stirring and sautéing for 2-3 minutes until translucent. Then add the grated garlic and continue to sauté for another minute.
  3. Return the browned lamb to the pot, incorporating it with the sautéed onions and garlic. Add 15 ounces of crushed tomatoes and a cup of water, stirring well. Sprinkle in 1 teaspoon of dried thyme, cover the pot, and let it simmer for approximately 1 hour.
  4. After an hour, uncover the pot and stir in the chopped cabbage. Season lightly with salt and pepper. Cover again and let it cook for an additional 20 minutes.
  5. Once the cabbage is tender, taste and adjust the seasoning as needed. Serve hot, garnished with fresh lemon wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 10IUVitamin C: 60mgCalcium: 4mgIron: 15mg

Notes

This stew tastes even better the next day and is perfect for leftovers. Adjust salt and pepper to taste before serving.

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