Scouse with red cabbage

  • serves 4
  • Easy

Scouse is a proper lamb stew hailing from the seaports of Liverpool. Served with cabbage marinated for 24 hours with orange, cranberry, honey and red wine.



  • lamb 1kg, diced
  • onions 2 small, roughly chopped
  • carrots 2, sliced
  • chicken stock 500ml
  • bay leaves 2
  • potatoes 2, peeled and diced

red cabbage

  • red cabbage 1, sliced
  • orange juice 250ml
  • cranberry juice 250ml
  • honey 2 tbsp
  • juniper berries 5
  • red wine 250ml
  • cinnamon stick 1


  • Step 1

    Mix all the red cabbage ingredients together in a large bowl. Marinate for 24 hours in the fridge.

  • Step 2

    Lightly colour the lamb in large heavy pan, remove and fry the onions in the same pan until they begin to turn translucent. Add the carrots and return the lamb to the pan.

    Just cover with chicken stock. Add bay leaves and simmer for 30 minutes.

  • Step 3

    Add half of the potatoes and simmer for 45 minutes to 1 hour. Crush the potatoes to thicken the sauce.

    Add the rest of the potato and simmer for an hour or until the lamb begins to break apart.

  • Step 4

    Simmer the cabbage for 20 minutes or until cooked, strain off the liquid and reduce it by two thirds over a medium heat until it is syrupy. Mix the liquid with the red cabbage and serve with the lamb.

Nutritional Information

  • Kcals 755
  • Carbs 45.9g
  • Protein 65.7g
  • Fat 33.4g
  • Salt 1.16g
  • Saturates 15.8g
  • Fibre 7.5g