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Lamb In Cabbage

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  Leg lamb 3 Pound
  Cabbage 1⁄2 Large
  Butter 1 Ounce
  Flour 2 Ounce
  Peppercorns 2 Teaspoon
  Carrots 2 Medium
  Water/Stock 1 1⁄2 Pint
  Chopped parsley 1 Tablespoon

Trim meat, cut into large cubes; do not remove bones, these add extra flavour to the stock.
Remove coarse outer leaves from cabbage.
Cut cabbage into thick segments, removing centre core.
Melt butter in large saucepan.
Place alternate layers of meat and cabbage in pan, starting with meat and finishing with cabbage.
Sprinkle flour, salt and peppercorns between each layer.
Place peeled, sliced carrots on top.
Pour water or stock down side of saucepan.
Bring to boil, cover, reduce heat and simmer 1 1/2 to 2 hours or until meat is tender.
Shake pan occasionally; do not stir during cooking to avoid disturbing the arranged layers.
Season to taste; sprinkle with chopped parsley.

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