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Categories:Viewed: 20 - Published at: 3 years ago
Ingredients
- 2 lbs lamb (lamb chops work also) or 2 lbs mutton (lamb chops work also)
- 1 small cabbage
- 1 teaspoon salt
- 10 black peppercorns
- 1 bay leaf
- up to 2 cups water
- finely chopped parsley
- 1 cup sour cream (optional)
Method
- Trim and cut the meat into large, even-sized cubes and then blanch in boiling water.
- Remove some of the outer, coarse leaves of the cabbage and cut the stalk away.
- Make layers of cabbage and meat in a heavy casserole. Sprinkle with salt and peppercorns between layers. Add the bay leaf and sufficient water to cover the ingredients.
- Bring to a boil and skim the surface well; turn down the heat and cover with a lid. Simmer on low heat for 60-90 minutes or until the meat is tender.
- Just before serving, sprinkle with parsley. Serve with hot French bread or with Danish rye. You can also make a gravy from any remaining seasoned lamb broth in the pan and pour it over the potatoes.
