Layered lamb and cabbage stew. By Gian Luca Demarco

GIAN LUCA DEMARCO - a chef well known to Lithuanians. This season, he hosts the relaunched TV3 show LA MAISTAS, for everyone who wants to enjoy Lithuanian products straight from the farm. The show's creators try to show a different Lithuania - with a modern take on the countryside and simple to make, but unexpected recipes from everyday Lithuanian products. 

In the second season of LA MAISTAS, the creators visited a huge cabbage and carrot farm in the Kėdainiai district. So it's no surprise that GIAN LUCA DEMARCO offers us for lunch a very tasty, easy-to-make layered lamb and cabbage stew. 

 

The stew is available at GIAN LUCA DEMARCO cooked on a travel grill COBB, perfect for cooking not only when travelling, but also in your own backyard. After all, this grill makes it easy to cook anywhere: COBB The sides and bottom stay cool even when the steak is sizzling inside. A tablecloth, a wooden or plastic table, dry grass, moss or any other surface remains intact after cooking the most delicious meals 

 

 

Ingredients for 4 servings:

• 1 head of cabbage
• 600 g lamb ham
• 4 potatoes
• 200 g butter
• 1 onion 
• 1 handful of hazelnuts
• 1 bread
• Rosemary - to taste
• Dill - to taste
• Chilli pepper - to taste
• Sage - to taste
• Salt and pepper - to taste

 

Production:

• Fry the lamb ham for 3 minutes on each side. If grilling with COBB grill - use Griddle / Griddle+ plane. Cut the ham into chunks

• Remove the leaves from the cabbage and cut the bread into slices. Cut the potatoes into slices

• Put some of the butter in the bottom of the baking dish and start layering: bread slices, mutton, cabbage, butter, potatoes. Sprinkle with salt and pepper. Add the chopped chilli. Sprinkle with hazelnuts, add another layer of cabbage. Sprinkle in the herbs, add a layer of potatoes, sprinkle in the nuts. Cover with a layer of cabbage and top with more butter. Sprinkle with herbs and add the sage leaves. 
• Bake on indirect heat at 180 degrees in a grill or in an oven with top-bottom heat. Baking time: approximately 35 minutes. 

 

If you want to watch a more detailed production process, hear more tips and the story of the birth of the dish, please watch the full programme - it here. 

A reminder that LA MAIST airs on Sundays at 9:30 pm on TV3. You can see even more interesting dishes in the making and hear interesting and inspiring stories. And those cooking with a COBB grill should pay special attention - some of the dishes will be grilled with this travel-friendly, compact grill. 

 

Recipes from other LA MAISTAS shows:

100 tomato sauce with fresh burrata. By Gian Luca Demarco

  

Delicious!