Lamb in Cabbage
|Leg lamb||3 Pound|
|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.
Serving size: Complete recipe
Calories 3358 Calories from Fat 1870
% Daily Value*
Total Fat 208 g320%
Saturated Fat 93.8 g469%
Trans Fat 0 g
Cholesterol 972.7 mg324.2%
Sodium 953.5 mg39.7%
Total Carbohydrates 91 g30.3%
Dietary Fiber 16.7 g66.8%
Sugars 20.5 g
Protein 266 g532.5%
Vitamin A 455.9% Vitamin C 319.8%
Calcium 36.5% Iron 162.9%
*Based on a 2000 Calorie diet