Pointed Cabbage Stew with Holstein Lamb Shoulder

A bean recipe for every taste:

Peel onions and cut into coarse cubes. Remove the peel from the celery and potatoes and also cut into coarse pieces. Remove the peel from the roots and cut them into large cubes or cut them diagonally into small pieces.

Remove the stalk from the pointed cabbage and also cut into coarse pieces. Pluck marjoram tips for garnish, chop the remaining part medium fine. Peel the garlic and cut into slices. Dice the lamb shoulder into 30 gram pieces.

Sauté the onions in butter with the garlic and caraway seeds. Add the lamb shoulder, cook briefly and season with salt and pepper. Add the beef broth and simmer with the lid on for about an hour. When the lamb shoulder is almost cooked, add the potatoes, celery and roots and cook for 18 minutes. After ten minutes you can also add the pointed cabbage. Season everything again with salt and freshly ground pepper. Finally, season with chopped marjoram.

Fill the charcoal stew with the lamb shoulder on deep plates. Garnish with the marjoram tips.

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