“I learned this one from my little Irish Grandmother, so good! Serve this with spinach for a yummy complete meal! While this calls for leek, you can substitute two green onions if you prefer.” - by chi_phx_singer
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Heat oil in a skillet over medium heat. Stir in leeks and mushrooms until they begin to soften, about 8 minutes. Crumble lamb into skillet, add garlic, and cook, stirring occasionally, until lamb loses its pink color, about 8 minutes. Drain liquid from pan.
- Stir in broth, dill, garlic and herb seasoning blend, pepper, onion powder, bay leaf, and potatoes. Bring to a boil, then reduce heat to low. Cover and simmer until potatoes are almost tender, about 12 minutes. Add tomato sauce and shredded cabbage. Increase heat to medium and simmer, covered, until cabbage is cooked and potatoes are tender, 5 to 7 minutes.
- Remove bay leaf and serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 412 cal
- 21%
- Fat
- 19.4 g
- 30%
- Carbs
- 35.6 g
- 11%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"This is my recipe. When I originally submitted this, I recommended using NSA broth and tomato sause to help lower the sodium content. The garlic and herb seasoning blend that is listed, I use Mrs. Das..." See moreh, which is also low sodium. And the vegetable oil listed, I generally use EVOO. I hope you enjoy the recipe! Thanks for looking! :D"
kellyc96
"This was really great; fast, delicious and easy. I made it as written but saved some fresh dill to sprinkle on top at the end. I recommend making this in a dutch oven as I was running out of room in m..." See morey large skillet."
menasheep
"This is very good. These are the changes I made: I used extra lean ground beef, olive oil, 3 cloves of garlic, 2 teaspoons dried dill, and 8 oz tomato sauce. This recipe's fairly versatile. It was ver..." See morey healthy with the meat to veggie ratio and it's very tasty. Thanks for the great recipe!"
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