Peel and finely dice shallots and garlic, quarter olives.
Cut leg of lamb into cubes (as for goulash).
Remove peel from carrots and kohlrabi and dice.
Cook in sufficient salted water for 5 min.
Cut cabbage into strips.
In a large Reindl, brown the meat in portions in 2 tbsp olive oil, season with salt and season with pepper. Remove the meat.
Add remaining olive oil to the Reindl form, add shallots and garlic cubes and sauté until they have slightly taken color.
Add meat with olives and fry briefly.
Preheat the oven to 175 °C.
Pour the vegetable soup and the red wine over the meat. Add the bouquet of herbs and cook covered in the oven for 1 1/2 to 2 hours.
Take the Reindl out of the oven, add the savoy cabbage and the blanched vegetables and stir.
Cook again for 5 to 10 minutes. Bring to the table hot
Our tip: It is best to use fresh herbs for a particularly good aroma!
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