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Rated 4.14 out of 5
Ground Lamb and Cabbage Casserole
1/4 cup butter
2 onions; finely chopped
1 pound lean lamb ground lamb
1 large cabbage, shredded
1/2 teaspoon salt
1 teaspoon red (cayenne) pepper
2 tablespoon fresh breadcrumbs
1 teaspoon tomato paste
1 cup beef broth
3 ounces grated cheese
2 eggs
1 cup milk
Instructions
Melt butter in large saucepan. Add onions; sautÈ until slightly browned. Add lamb; cook 5 minutes, stirring to break up meat. Stir in cabbage, salt and red pepper; simmer 30 minutes.
Butter a large shallow casserole; sprinkle breadcrumbs over bottom and sides. Spoon cabbage mixture into prepared casserole. In a small bowl, stir tomato paste in broth; pour over cabbage mixture. Cook over medium heat until most of the liquid is evaporated; set aside to cool slightly. Preheat oven to 350 degrees. Sprinkle cheese over cabbage mixture. In a small bowl beat eggs in milk. Pour over casserole. Bake 45 minutes. Serves 4 to 6.
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