2 hrs 30 mins
2 hrs 20 mins
I found this on alleasyrecipes.com. I'm posting it for ZWT 6. Finland Scandinavia
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- 1 medium head cabbage, about 3 lbs
- 3 lbs lean lamb shoulder, boned and cut into 1 inch cubes
- 2 teaspoons salt
- 3/4 teaspoon black pepper
- 1/3 cup flour
- 5 cups beef stock
- 1/2 cup sour cream or 1/2 cup heavy cream
- 1Preheat the oven to 300*. Trim the cabbage of any discolored outer leaves. Core it and slice it into slim wedges.
- 2In a large Dutch oven or kettle, layer 1/3 of the lamb, generous sprinklings of salt and pepper, and 1/3 each of the flour and cabbage. Repeat twice more.
- 3Pour in the beef stock, and set the Dutch oven over moderate heat. Bring the broth to a simmer.
- 4Cover the Dutch oven and transfer it to the oven. Bake for 2 hours, until the lamb is tender.
- 5In the meantime, prepare the roux by melting the butter in a frying pan and stirring in the flour. Cook for a few minutes over medium heat.
- 6Remove the Dutch oven from the oven. Drain the juices into a medium saucepan, skimming off the fat. Quickly whisk in the roux, and simmer until thickened.
- 7Whisk in the sour cream or heavy cream and season to taste. Pour the gravy back into the Dutch oven.
- 8Serve with cooked unpeeled new potatoes if you wish.
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Nutritional Facts for Lamb and Cabbage Stew
Serving Size: 1 (467 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 808.1
- Calories from Fat 550
- Total Fat 61.1 g
- Saturated Fat 28.7 g
- Cholesterol 192.2 mg
- Sodium 1657.9 mg
- Total Carbohydrate 19.7 g
- Dietary Fiber 3.9 g
- Sugars 5.4 g
- Protein 44.2 g