Farikal (Lamb and Cabbage)

Recipe by Member 610488
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READY IN: 1hr 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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