We tried Jenise' lamb/cabbage casserole a couple days ago. First night good but not great. After a day in the 'fridge we finished it off and it was very good/great. My mistakes, chopping not shredding the cabbage (I was too lazy to break out the cuisinart), the result being that I could only get 3/4 of the cabbage in the pot. Using 3 instead of 4 tomatoes, because the pot was too full of chopped not shredded cabbage. The result was, IMO, not quite enough fluid, a problem that seemed to correct itself after 24 hours in the 'fridge. Also we didn't have good paprika, so I used twice as much cheap paprika as a sub. In the future I might consider this dish as a day-before preparation with 24 hours to cure. Very tasty.
edit: Accompanied with the previously mentioned Guenoc Petite Syrah. We thought it a good match.