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
Hot and sweet mustard
- 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.
- 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.
- Serve with fresh parley and mustard.