| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Frugal02 |
6 |
servings |
INGREDIENTS
| 3 |
lb |
Cabbage head |
| 3 |
lb |
Boned lean lamb shoulder; cut into 1" cubes |
| 2 |
ts |
Salt |
| 3/4 |
ts |
Freshly-ground black pepper |
| 1/3 |
c |
All-purpose flour |
| 5 |
c |
Beef stock; fresh or canned |
| 1/2 |
c |
Sour cream or heavy cream |
|
|
=== THE ROUX === |
| 4 |
tb |
Butter |
| 5 |
tb |
All-purpose flour |
INSTRUCTIONS
Preheat the oven to 300 degrees. Trim the cabbage of any discolored outer
leaves. Core it and slice it into slim wedges. In a large Dutch oven or
kettle layer 1/3 of the lamb, generous sprinklings of salt and pepper, and
1/3 each of the flour and cabbage. Repeat twice more. Pour in the beef
stock and set the Dutch oven over moderate heat. Bring the broth to a
simmer. Cover the Dutch oven and transfer it to the oven. Bake for 2 hours
or until the lamb is tender. In the meantime, prepare the roux by melting
the butter in a frying pan and stirring in the flour. Cook for a few
minutes over medium heat. Remove the Dutch oven fron the oven. Drain the
juices into a medium saucepan, skimming off the fat. Quickly whisk in the
roux and simmer until thickened. Whisk in the sour or heavy cream and
season to taste. Pour the gravy back into the Dutch oven. Serve with cooked
unpeeled new potatoes if you wish. This recipe serves 6 to 8.
Comments: This is so Norski that when I made a batch and offered it to my
Norwegian mother she ate the whole works -- over the course of a couple of
days, of course. It is delicious and the recipe is the gift of Northwest
Orient Airlines magazine.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-30-1992 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-01-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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