Jenise, I must thank you every fall for this. It's that time. I don't remember when you first posted it but I make it every year while our farm markets are still open in NE Ohio.
Lamb and Cabbage Casserole
2 lbs lamb, cubed
1 large onion, sliced
1 green cabbage, shredded (this presumes a dense fall cabbage, if using a lightweight spring cabbage, consider using two)
4 cloves garlic, sliced
4 tomatoes, sliced
1 tsp good paprika
salt, white pepper and black pepper
Brown the lamb in a bit of olive oil, then add the onions to just soften.
In a large, deep cassserole dish (I used the Romertopf) layer cabbage, meat and onions, then repeat until all the lamb's used up. Season each set of layers with garlic slices, salt, pepper and paprika. End with a layer of cabbage, then top with tomato slices. Drizzle a little olive oil over the tomatoes, then bake at 300F (yes, slow on purpose for richer flavor) for about three hours.