Lamb hats with cabbage,

Preparation steps

• First we will stretch the lamb leg, remove the bones from the thigh, there is a lot of meat on the thigh, I usually set aside half for breading and half for kapama, if the company is bigger you can spend everything on kapama, my measure of orilika was 700 gr. boneless meat. Approximately onion should be about 500 gr.
• I cut the lamb into smaller pieces, rolled it in flour and fried it on all sides in heated oil to get a yellow color, take the meat out of the oil and pour the chopped onion into the same oil and simmer until the onion softens.
• When the onion has softened, add the lamb, season the wine to taste, simmer and add water to soak everything in water, continue on low heat for about half an hour to simmer, stirring occasionally and if necessary add water, it must not be thin or thick.
• while the lamb is simmering, cut the cabbage stalks and remove the thin bark from the leaves, cut into thicker noodles and blanch the cabbage in boiling water for 1 minute, I do this to get the bitterness out of the cabbage.
• When the meat is done, add the greens and stir if necessary, add more salt. Stir for a few more minutes and serve with sour milk.