Cabbage Lamb Pot
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small white cabbage
- 1 leek
- 3 potato (s)
- 1 carrot (s)
- 600 g lamb
- 1 ½ liters water
- 10 peppercorns, white
- 1 bay leaf
- 3 teaspoons salt
Print Recipe
Pin Recipe Instructions
- Cut the white cabbage into four parts and cut out the stalk. Cut the cabbage into 1 - 2 cm wide strips. Wash the leek and cut into rings. Wash, peel and slice the potatoes and carrots, dice the lamb.
- Put everything together in a saucepan, fill up with cold water and slowly bring to the boil. Skimming. Add peppercorns, bay leaves and salt. Simmer for 1.5 hours until vegetables and meat are cooked through. Serve very hot.
- Cabbage is more digestible if you prepare it with caraway seeds. This mitigates its property of being flatulent.
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