Lamb With Cabbage Recipe

Lamb With Cabbage picture


MethodMain Ingredient


 Lamb/Mutton2 Pound
 Butter1 Tablespoon
 Flour1 Tablespoon
 Water1⁄4 Cup (4 tbs)
 Salt1 Teaspoon
 Ground pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2178 Calories from Fat 1290

% Daily Value*

Total Fat 143 g220.5%

Saturated Fat 70.5 g352.4%

Trans Fat 0 g

Cholesterol 631 mg

Sodium 2565.6 mg106.9%

Total Carbohydrates 41 g13.8%

Dietary Fiber 13.2 g53%

Sugars 16.1 g

Protein 174 g349%

Vitamin A 17.4% Vitamin C 305.4%

Calcium 31.2% Iron 107.2%

*Based on a 2000 Calorie diet


Cut the lamb or mutton into bite-size pieces.
On the bottom of a 3-quart pot melt the butter.
Mix the flour with the water and add this to the melted butter.
Mix well to form a paste.
Wash and drain the cabbage and cut it into small pieces.
Put a layer of cabbage on top of the paste in the pot.
Next add a layer of the lamb.
Season each layer with salt and pepper and continue layering the cabbage and meat, with the cabbage on top.
Pour in just enough water to cover the meat and cabbage.
Cook them over a slow fire until the meat is tender, at least 1 hour.