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Lamb & cabbage casserole
Artist: _
Categories: Cabbage, Casseroles, Entrees, Lamb & Mutton, Norwegian, Scandinavian, Vegetables
Yield: 6
Rating: 0
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Ingredients:
4 Lamb chops*
1/2 cupAll-purpose flour
1 lbsWhite cabbage, cored, and
Thinly sliced
2 tbspButter
1/2 cupHot water
3 tbspWhole black peppercorns
*Thin round-bone shoulder
-lamb chops, trimmed but
-with
Some fat.
Procedures:
1Directions: directions: lightly salt the chops, preferably an hour before you plan to cook them.
2Oil a heavy casserole that can be placed on top of the stove and that is just wide enough to hold two chops.
3Put in two chops and sprinkle them with flour.
4Place a ?to 1-inch layer of cabbage over them, sprinkle with salt and then flour, and dot with butter.
5Continue making layers, ending with cabbage and a little butter.
6Pour on the hot water.
7Tie 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.
8Bury the peppercorns in the casserole.
9Cover and bring to the boil.
10Immediately lower the heat and simmer very gently for about 1 ?hours, until the meat is very tender and the cabbage almost melted.
11Remove the peppercorns.
12Serve with boiled potatoes
 
 
 
 

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