Mediterranean Lamb & Veal Cabbage Stew

Name: Mediterranean Lamb & Veal Cabbage Stew
Total time: 1 min
Yield: 4 people
Ingredients: 1.75 lb Lamb and Veal pieces; 1 head White Cabbage; 1 cup Canned Chickpeas; 2 count White Onion; 6 cloves Garlic; 3 tbsp Pomegranate Molasses; 2 tbsp Tomato Paste; 2 tbsp Ghee; 1 tsp Turmeric; 0.5 tsp Cinnamon Powder; 2 tbsp Lemon Juice

Slow CookHigh ProteinOne-PotDinnerComfort FoodLebanese/Arabic

Medium

1h30min

480kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A rich, tangy, and savory stew featuring tender boiled lamb and veal, caramelized cabbage, and protein-packed chickpeas.

This Mediterranean Lamb & Veal Cabbage Stew is the ultimate comfort meal that makes the most of a rich meat broth. Combining lamb and veal results in a complex flavor profile where the richness of the lamb is balanced by the tenderness of the veal. The star of the dish is the white cabbage, which is sautéed until golden to unlock its natural sweetness before being simmered. To elevate the flavors, we use pomegranate molasses for a signature tangy depth and chickpeas for added texture. This recipe is a professional take on traditional 'Malfouf' flavors but prepared as a rustic, deconstructed stew. Using the boiling liquid from the meat as the base ensures that every drop of flavor is captured. This dish is naturally High Protein and incredibly satisfying, especially when finished with a bright squeeze of lemon and a hint of warm spices like cinnamon and turmeric.

Ingredients

800 g Lamb and Veal pieces (about 1.75 lbs)
1 head White Cabbage (about 800g)
240 g Canned Chickpeas (1 can drained)
2 count White Onion
6 cloves Garlic
3 tbsp Pomegranate Molasses
2 tbsp Tomato Paste
2 tbsp Ghee
1 tsp Turmeric
0.5 tsp Cinnamon Powder
2 tbsp Lemon Juice

Instructions

1
Continue boiling the lamb and veal in a large pot of water. Skim off any foam that rises to the surface. Add a halved onion and a cinnamon stick to the water if available to flavor the broth. Boil until the meat is tender, about 60–90 minutes.
2
While the meat boils, core the white cabbage and chop it into 3cm squares or thick ribbons.
3
Heat ghee in a large skillet over medium-high heat. Add the chopped white cabbage in batches, sautéing until the edges are charred and golden. Remove and set aside.
4
In the same skillet, add a little more ghee if needed and sauté the finely chopped white onion until translucent. Add the minced garlic, turmeric, cinnamon powder, and black pepper, stirring for 1 minute until fragrant.
5
Stir in the tomato paste and cook for 2 minutes to caramelize the sugars.
6
Once the lamb and veal are tender, remove them from the pot and set aside. Strain the boiling liquid and reserve 750ml (about 3 cups) of this meat broth.
7
Add the charred white cabbage, cooked lamb, veal, and drained chickpeas to the skillet with the aromatics.
8
Pour in the reserved meat broth and the pomegranate molasses. Bring to a simmer.
9
Cover and cook on low heat for 20 minutes to allow the flavors to meld and the cabbage to become buttery-soft.
10
Stir in the lemon juice and adjust salt to taste. Garnish with frozen parsley before serving.

Chef's Tips

•For the best texture, don't rush the cabbage sautéing; that golden char provides the 'umami' depth for the stew.
•If the stew is too thin, simmer uncovered for the last 10 minutes to reduce the sauce to a syrupy consistency.
•Serve this in a deep bowl with a side of your vermicelli rice for a complete meal.

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