| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cabbage, Lamb, Meats | 4 | Servings | |
INGREDIENTS
| 3 | lb | Mutton |
| 1 | oz | Lard |
| 6 | Onions | |
| Salt | ||
| 1 | T | Paprika |
| 2 | lb | Fresh cabbage, shredded |
| 750 | g | Mutton |
| 25 | g | Lard |
| 1 | kg | Fresh cabbage, shredded |
INSTRUCTIONS
Fry the onions a golden-brown in boiling hot lard, add paprika and the meat cut into squares. Salt to taste and stew slowly (Care must be taken never to have much liquid; when necessary a little water can always be added). When the meat is half done add well washed shredded cabbage, steam till meat is done, and serve.
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