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Recipes for February >
Cabbage >
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Lamb with Cabbage 2
2 pounds of lamb or mutton
1 tablespoon of butter
1 tablespoon of flour
1/4 cup of water
1 head of cabbage
1 teaspoon of salt
1/4 teaspoon of ground pepper
Cut the lamb or mutton into bite size pieces. On the bottom of a
3 quart pot melt the butter. Mix the flour with the water and add
this to the melted butter. Mix well to form a paste.
Wash and drain the cabbage and cut it into small pieces. Put a layer
of cabbage on top of the paste in the pot. Next add a layer
of the lamb. Season each layer with salt and pepper and continue
layering the cabbage and meat, with the cabbage on top. Pour in
just enough water to cover the meat and cabbage. Cook them over
a slow fire until the meat is tender, at least 1 hour.
Do not stir this; serve it in the layers. Makes 6 servings |
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