Meats & Main Dishes > Lamb Recipes > Lamb with Cabbage
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Lamb with Cabbage
3 pounds of breast of lamb
2 teaspoons of salt
1 clove garlic, mashed
1 large onion
2 carrots
2 stalks celery with leaves
1 leek
1 bay leaf
2 small heads savoy cabbage
salt and pepper to taste
2 tablespoons of butter
2 tablespoons of flour
Rub the meat with salt and garlic and let stand for 1 hour. Dice onion, carrots, celery and leek. Put meat, vegetables and bay leaf into a 3 - 4 quart casserole and add boiling water to cover. Simmer, skimming occasionally for 1 hour. Meantime, parboil cabbages and cut into quarters/. Strain broth, cut meat into serving pieces, and return to casserole with broth and cabbage. Season to taste and continue simmering, tightly covered, until meat and cabbage are thoroughly done, about 30 minutes. Melt butter and blend in flour smoothly. Add some of the broth and mix well. Return to broth and simmer until sauce thickens, about 15 minutes.
Serves 4 - 6
Also see Norway Lamb with Cabbage |
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