| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
|
Red onions; sliced |
| 4 |
oz |
Butter |
| 1 |
c |
Carrots; brunoised |
| 1 |
lb |
Orzo |
| 4 |
c |
Lamb stock; (up to 5) |
| 1/4 |
c |
Toasted ground coriander |
| 2 |
|
Heads napa cabbage; chiffonaded |
INSTRUCTIONS
In a saute pan, cook the onions with 1/2 of the butter. Add the carrots.
Add the orzo. Stir for 3 to 5 minutes then slowly add the stock. Season
with salt and pepper. Keep ladling in small portions of stock until the
orzo is al dente. Add coriander, stir to combine and then add the cabbage.
Cook until cabbage is soft but still fairly firm. Stir in remaining butter.
To serve, in a large pasta bowl, place a mound of the cabbage stew in the
center and top with a lamb shank. Ladle sauce and vegetables around the
edges. Garnish with thyme.
Recipe by: Cooking Live Show #CL9000
Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”