You are here


chef.tim.lee's picture
  Boneless lamb 4 Pound, cut into cubes
  Green cabbage 1 Medium, cut into wedges
  Celeriac/1 cup diced celery 1 , peeled and diced
  Salt 1 1⁄2 Teaspoon
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Boiling bouillon/Water 1 Cup (16 tbs)
  Peppercorns 2 Tablespoon
  Dairy sour cream 1⁄2 Cup (8 tbs)

Trim excess fat from lamb.
In a heavy saucepan place a layer of meat, fatty side down.
Top with cabbage and sprinkle with some of celeriac, salt, and flour.
Repeat until you have at least 3 layers of meat and vegetables.
Add bouillon to cover lamb and cabbage halfway.
Add peppercorns.
Cover tightly and bring to a boil.
Lower heat and simmer for 1 1/2 to 2 1/2 hours, or until meat is tender.
Add more bouillon to keep mixture from sticking.
Remove peppercorns.
Stir sour cream into mixture and reheat, but do not boil.
Serve with boiled potatoes and pickled beets.

Recipe Summary

Difficulty Level: 
Main Dish
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
120 Minutes
Ready In: 
125 Minutes

Rate It

Your rating: None
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4668 Calories from Fat 1404

% Daily Value*

Total Fat 157 g241.2%

Saturated Fat 60.4 g302.1%

Trans Fat 0 g

Cholesterol 1621.3 mg540.4%

Sodium 4924.4 mg205.2%

Total Carbohydrates 239 g79.7%

Dietary Fiber 23 g91.9%

Sugars 29.1 g

Protein 551 g1101.4%

Vitamin A 23.2% Vitamin C 347.5%

Calcium 49.3% Iron 77.1%

*Based on a 2000 Calorie diet

Farikal Recipe