| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Nordic |
Nordic, Nosh |
10 |
servings |
INGREDIENTS
| 3 |
kg |
Sliced lamb; (shoulder neck or |
|
|
; breast) (61/2 lb) |
| 3 |
kg |
Cabbage; (1/2 lb) |
|
|
Salt |
| 1 |
tb |
Black peppercorns |
| 1 |
l |
Boiling water; (1 3/4 pints) |
| 150 |
ml |
Flour; (1/4 pint) |
| 125 |
ml |
) cold water; (4 1/2fl oz) |
INSTRUCTIONS
Cut the cabbage into large wedges. In a wide heavy pot, layer the meat with
the cabbage, sprinkling each layer with salt and peppercorns. Then add
boiling water. Bring to the boil and simmer until the meat is tender -
about 1 1/2 hours. Season with salt and pepper. The stock should be quite
peppery. Stir the flour into the cold water and then stir into the pot to
thicken. Bring to the boil.
Serve with boiled potatoes.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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