Lamb And Cabbage Stew Recipe - Cooking Index
Lamb And Cabbage Stew Recipe - Cooking Index
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.
Cuisine: Norwegian| 3 lbs | 1362g / 48oz | Cabbage head |
| 3 lbs | 1362g / 48oz | Boned lean lamb shoulder - cut into 1" cubes |
| 2 teaspoons | 10ml | Salt |
| 3/4 teaspoon | 3.8ml | Freshly-ground black pepper |
| 1/3 cup | 20g / 0.7oz | All-purpose flour |
| 5 cups | 1185ml | Beef stock - fresh or canned |
| 1/2 cup | 118ml | Sour cream or heavy cream |
| The Roux | ||
| 4 tablespoons | 60ml | Butter |
| 5 tablespoons | 75ml | All-purpose flour |
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.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 12-30-1992 issue - The Springfield Union-News
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