Bread units : 2.4
Preparation : about 20 min
Rinse the meat and place in a large saucepan. Peel the onion, quarter it and add it. Pour the water, season with salt and let it boil. Cook at low temperature for about 40 minutes.
In the meantime, clean the cabbage, cut into quarters, remove the stalk and cut into pieces. Remove the peel from the carrots and potatoes and cut them into finger-thick pieces.
Add the cabbage to the meat after 40 minutes and simmer for half an hour, then add the caraway seeds, potatoes and carrots and continue to cook gently for 20 minutes with the lid closed.
Remove the meat. Season the stew with salt and pepper from the mill. Cut the lamb into slices and arrange on the vegetables. Sprinkle with chopped parsley.
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