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| Home -> [Cabbage, Casseroles, Entrees, Lamb & Mutton, Norwegian, Scandinavian, Vegetables] -> [Lamb & cabbage casserole Recipe] |
Lamb & cabbage casserole
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Cabbage, Casseroles, Entrees, Lamb & Mutton, Norwegian, Scandinavian, Vegetables |
Rating: |
no rating. |
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Ingredients:
| 4
| | Lamb chops* | | 1/2
| cup | All-purpose flour | | 1
| lbs | White cabbage, cored, and | | | Thinly sliced | | 2
| tbsp | Butter | | 1/2
| cup | Hot water | | 3
| tbsp | Whole black peppercorns | | | *Thin round-bone shoulder | | | -lamb chops, trimmed but | | | -with | | | Some fat. |
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Procedures:
| 1 | Directions: directions: lightly salt the chops, preferably an hour before you plan to cook them. | | 2 | Oil a heavy casserole that can be placed on top of the stove and that is just wide enough to hold two chops. | | 3 | Put in two chops and sprinkle them with flour. | | 4 | Place a ?to 1-inch layer of cabbage over them, sprinkle with salt and then flour, and dot with butter. | | 5 | Continue making layers, ending with cabbage and a little butter. | | 6 | Pour on the hot water. | | 7 | Tie the peppercorns securely in cheesecloth and lightly bruise them with a rolling pin, or bruise them with pestle and mortar and put them in a metal spice-holding ball. | | 8 | Bury the peppercorns in the casserole. | | 9 | Cover and bring to the boil. | | 10 | Immediately lower the heat and simmer very gently for about 1 ?hours, until the meat is very tender and the cabbage almost melted. | | 11 | Remove the peppercorns. | | 12 | Serve with boiled potatoes |
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