Duck stewed with cabbage and lingonberry sauce

The dish turns out to be very satisfying, especially for men..
The ingredients are indicated on a large cauldron (7 l), there are many servings, about 15 or more.
If you cook for a small number of people, the ingredients can be safely reduced by 2 or 3 times..
The sauce is perfect with meat!
Instead of lingonberries, you can use cranberries, but then you need to add a little more sugar to the sauce.

  • duck (weighing about 2 kg)
  • 2 kg of cabbage
  • 400 g tomatoes
  • 1 tbsp. l. cumin
  • 2-3 sprigs of rosemary (optional)
  • 150 g onions
  • 150 g carrots
  • salt
  • pepper
  • vegetable oil


  • 500 g lingonberry
  • 250 ml water
  • 2 tbsp Sahara
  • 2 tbsp starch (no slide)


Dice the onion.

Grate the carrots on a medium grater.

Dice the tomatoes.

Finely chop the cabbage (in a combine or by hand).

Cut the duck into small pieces (it is advisable to remove all fat).

Fry the onions in a cauldron (or saucepan) in vegetable oil.

Add carrots.
Fry a little.

Add duck.
Fry lightly.

Add tomatoes.
Salt a little, pepper.
To cover with a lid.
Simmer over low heat for 30 minutes.

Add cabbage.

Add cumin.
To cover with a lid.
Simmer over low heat for 45 minutes.

If desired, add rosemary sprigs 15 minutes before cooking.

Cooking the sauce.
Put lingonberries in a saucepan.
Add water and sugar.
Cook for 5-7 minutes.

Stir the starch in 50 ml of cold water.

Add to lingonberry.
Bring to a boil, immediately remove from heat.

Stir in a blender.
Serve with meat with cabbage.

Enjoy your meal!

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