1/4 c. butter
2 onions; finely chopped
1 lb. lean lamb ground lamb
1 lg. cabbage, shredded
1/2 tsp. salt
1 tsp. red (cayenne) pepper
2 tbsp. fresh breadcrumbs
1 tsp. tomato paste
1 c. beef broth
3 oz. grated cheese
2 eggs
1 c. milk

Melt butter in large saucepan. Add onions; saute until slightly browned. Add lamb; cook 5 minutes, stirring to break up meat. Stir in cabbage, salt and red pepper; simmer 30 minutes. Butter a large shallow casserole; sprinkle breadcrumbs over bottom and sides. Spoon cabbage mixture into prepared casserole. In a small bowl, stir tomato paste in broth; pour over cabbage mixture. Cook over medium heat until most of the liquid is evaporated; set aside to cool slightly. Preheat oven to 350 degrees. Sprinkle cheese over cabbage mixture. In a small bowl beat eggs in milk. Pour over casserole. Bake 45 minutes. Serves 4 to 6.