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    You are in: Home / Recipes / Lamb and Cabbage Stew Recipe
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    Lamb and Cabbage Stew

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    10 mins

    2 hrs 20 mins

    CJAY's Note:

    I found this on alleasyrecipes.com. I'm posting it for ZWT 6. Finland Scandinavia

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    Ingredients:

    Serves: 6-8

    Yield:

    pot of ...

    Units: US | Metric

    The Roux

    Directions:

    1. 1
      Preheat the oven to 300*. Trim the cabbage of any discolored outer leaves. Core it and slice it into slim wedges.
    2. 2
      In 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.
    3. 3
      Pour in the beef stock, and set the Dutch oven over moderate heat. Bring the broth to a simmer.
    4. 4
      Cover the Dutch oven and transfer it to the oven. Bake for 2 hours, until the lamb is tender.
    5. 5
      In 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.
    6. 6
      Remove 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.
    7. 7
      Whisk in the sour cream or heavy cream and season to taste. Pour the gravy back into the Dutch oven.
    8. 8
      Serve with cooked unpeeled new potatoes if you wish.

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    Ratings & Reviews:

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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
    68%
    Total Fat 61.1 g
    94%
    Saturated Fat 28.7 g
    143%
    Cholesterol 192.2 mg
    64%
    Sodium 1657.9 mg
    69%
    Total Carbohydrate 19.7 g
    6%
    Dietary Fiber 3.9 g
    15%
    Sugars 5.4 g
    21%
    Protein 44.2 g
    88%

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