Ingredients1 h servings 412 cals
- Heat oil in a skillet over medium heat. Stir in leeks and mushrooms until they begin to soften, about 8 minutes. Crumble lamb into skillet, add garlic, and cook, stirring occasionally, until lamb loses its pink color, about 8 minutes. Drain liquid from pan.
- Stir in broth, dill, garlic and herb seasoning blend, pepper, onion powder, bay leaf, and potatoes. Bring to a boil, then reduce heat to low. Cover and simmer until potatoes are almost tender, about 12 minutes. Add tomato sauce and shredded cabbage. Increase heat to medium and simmer, covered, until cabbage is cooked and potatoes are tender, 5 to 7 minutes.
- Remove bay leaf and serve.
Per Serving: 412 calories; 19.4 g fat; 35.6 g carbohydrates; 25.7 g protein; 76 mg cholesterol; 493 mg sodium. Full nutrition
ReviewsRead all reviews 7
This is my recipe. When I originally submitted this, I recommended using NSA broth and tomato sause to help lower the sodium content. The garlic and herb seasoning blend that is listed, I use Mr...
This was really great; fast, delicious and easy. I made it as written but saved some fresh dill to sprinkle on top at the end. I recommend making this in a dutch oven as I was running out of roo...
This is very good. These are the changes I made: I used extra lean ground beef, olive oil, 3 cloves of garlic, 2 teaspoons dried dill, and 8 oz tomato sauce. This recipe's fairly versatile. It w...
Thanks for reminding me of this old Irish recipe! My Aunt Marie used to make this for me but called it "Sloppy Potatoes". Her Mom (my Gradmother O'Donnell) used to make it for the 6 kids to str...
Nice easy supper. I'm almost embarrassed to say I had no tomato sauce so I used salsa, a scanty amount.
Instead of using lamb, I used smoked sausage from my butcher. It was amazing!