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  Added: Oct 31, 2008  •  Visited (530)  •  Print version Print this recipe (40)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Lamb And Cabbage Stew
What You Need:
  • 1 medium head cabbage, about 3 pounds
  • 3 pounds boned lean lamb shoulder, cut into 1-inch cubes
  • 2 teaspoons salt
  • ¾ teaspoon freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 5 cups Beef Stock or use canned
  • ½ cup sour cream or heavy cream

  • 4 tablespoons (½ stick) butter
  • 5 tablespoons all-purpose flour

  • How To Cook:
    1. Preheat the oven to 300°F. Trim the cabbage of any discolored outer leaves. Core it and slice it into slim wedges.

    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. Pour in the Beef Stock, and set the Dutch oven over moderate heat. Bring the broth to a simmer.

    4. Cover the Dutch oven and transfer it to the oven. Bake for 2 hours, until the lamb is tender.

    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. 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. Whisk in the sour or heavy cream and season to taste. Pour the gravy back into the Dutch oven.

    8. Serve with cooked unpeeled new potatoes if you wish.

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine » Europe » Norway
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Vegetables » Cabbage
    Main Ingredient » Grains & Cereals » Flour
    Dish » Stew


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