| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
Lamb, Cabbage, Meats |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Mutton |
| 1 |
oz |
Lard |
| 6 |
|
Onions |
|
|
Salt |
| 1 |
tb |
Paprika |
| 2 |
lb |
Fresh cabbage; shredded |
| 750 |
g |
Mutton |
| 25 |
g |
Lard |
| 6 |
|
Onions |
|
|
Salt |
| 1 |
tb |
Paprika |
| 1 |
kg |
Fresh cabbage; shredded |
INSTRUCTIONS
AMERICAN MEASUREMENTS
EUROPEAN MEASUREMENTS
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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