Jul 14 2026
Restaurants›Miller Union›Rye Cavatelli, Braised Lamb, Roasted Cabbage, Mustard Cream Recipe

Rye Cavatelli, Braised Lamb, Roasted Cabbage, Mustard Cream Recipe

Inspired by Miller Union
Time3h
Serves4

Make Rye Cavatelli, Braised Lamb, Roasted Cabbage, Mustard Cream Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pasta

Braised Lamb

Roasted Cabbage

Mustard Cream

Method

Pasta Preparation

  1. 1

    Make the Dough

    In a large mixing bowl, combine the rye flour, all-purpose flour, and salt. Create a well in the center and add the egg and water. Mix until a rough dough forms, then knead on a floured surface for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

  2. 2

    Shape the Cavatelli

    Roll out the dough into a 1/4 inch thick sheet. Cut into 1-inch strips, then cut each strip into 1-inch pieces. Using a fork, press down on each piece and roll it off to create the cavatelli shape. Dust with flour and set aside.

Braised Lamb Preparation

  1. 3

    Sear the Lamb

    In a large Dutch oven, heat olive oil over medium-high heat. Season the lamb shoulder with salt and pepper, then sear on all sides until browned, about 5-7 minutes. Remove from the pot and set aside.

  2. 4

    Sauté the Vegetables

    In the same pot, add chopped onion, carrot, celery, and minced garlic. Sauté for about 5 minutes until softened.

  3. 5

    Braise the Lamb

    Add the red wine to deglaze the pot, scraping up any brown bits. Return the lamb to the pot, add the stock and rosemary. Bring to a simmer, cover, and reduce heat to low. Cook for 2-3 hours until the lamb is tender. Shred the lamb with forks and set aside.

Roasting the Cabbage

  1. 6

    Prepare the Cabbage

    Preheat the oven to 400°F (200°C). Cut the cabbage into wedges and place them on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper.

  2. 7

    Roast the Cabbage

    Roast in the preheated oven for about 25-30 minutes until the edges are crispy and the cabbage is tender.

Mustard Cream Preparation

  1. 8

    Make the Cream

    In a small saucepan over medium heat, combine heavy cream and Dijon mustard. Whisk until heated through, then season with salt and pepper to taste. Remove from heat.

Final Assembly

  1. 9

    Combine and Serve

    In a large pot of boiling salted water, cook the cavatelli until they float, about 3-5 minutes. Drain and combine with the shredded lamb. Serve the cavatelli and lamb with the roasted cabbage on the side, drizzled with mustard cream.

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