Sheep & Cabbage

Serves 4


400 g fresh sheep meat of own choice, cut into 5 cm cubes



400 g white cabbage, sliced

2 white onions, sliced

2 twigs of thyme

3 garlic cloves, chopped

6 bay leaves

3 tbsp olive oil

300 ml dry white wine

50 ml white wine vinegar

200 g smoked sheep sausages or smoked pork

200 g potatoes, cut into smaller pieces

500 ml light colored stock, chicken or from the cooked meat



For serving:

Fresh parsley

Hot and sweet mustard


  1. Place the meat in a medium size pot and cover with water. Cook until tender, approximately 40 minutes, depending on choice of meat. Salt to taste.
  2. In a large pot, sauté the cabbage, onion, garlic, thyme and bay leaves in olive oil. Add wine and vinegar. Add the cooked meat, the sausages, potatoes and the stock and cook until the potatoes are nice and soft.
  3. Serve with fresh parley and mustard.