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Lamb And Cabbage Casserole

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CATEGORY CUISINE TAG YIELD
Meats Casseroles, Ethnic, Lamb 6 Servings

INGREDIENTS

4 Lamb chops*
1/2 c All-purpose flour
1 lb White cabbage, cored and
Thinly sliced
2 T Butter
1/2 c Hot water
3 T Whole black peppercorns
*Thin round-bone shoulder
lamb chops trimmed but
with
Some fat.

INSTRUCTIONS

Directions: Directions: Lightly salt the chops, preferably an hour
before you plan to cook them. Oil a heavy casserole that can be  placed
on top of the stove and that is just wide enough to hold two  chops.
Put in two chops and sprinkle them with flour.  Place a 1/2 to 1-inch
layer of cabbage over them, sprinkle with salt and then flour, and  dot
with butter. Continue making layers, ending with cabbage and a  little
butter. Pour on the hot water.  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.
Bury the peppercorns in the  casserole.  Cover and bring to the boil.
Immediately lower the heat and simmer  very gently for about 1 1/2
hours, until the meat is very tender and  the cabbage almost melted.
Remove the peppercorns. Serve with boiled  potatoes.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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