|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)|
|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.
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.
Stir sour cream into mixture and reheat, but do not boil.
Serve with boiled potatoes and pickled beets.
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