Lamb and cabbage pot

Name: Lamb and cabbage pot
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1.2 kg triggered leg of lamb; 1 Vegetable Onion; 300 g Carrots; 1 (approx. 1.5 kg) Head white cabbage; 3 TABLESPOONS Oil; 1 TABLESPOON black peppercorns; 7-10 Tbsp Salt; 2 TABLESPOONS Flour; 1/2 bunch Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1.2 kg triggered leg of lamb
1 Vegetable Onion
300 g Carrots
1 (approx. 1.5 kg) Head white cabbage
3 TABLESPOONS Oil
1 TABLESPOON black peppercorns
7-10 Tbsp Salt
2 TABLESPOONS Flour
1/2 bunch Parsley

Directions

1
Wash the meat, dab dry and cut into large cubes. Peel and roughly dice the onion. Peel and wash carrots and cut them into pieces. Wash cabbage, cut into quarters and cut out the stalk.
2
Cut the cabbage into pieces. Heat oil in a roasting pan, fry meat in it vigorously while turning, add onions and peppercorns, fry briefly, season with salt and dust with flour. Sauté, gradually deglaze with 1 1/2 litres of water, bring to the boil while stirring.
3
Add cabbage and carrots, bring to the boil again and simmer at medium heat for about 1 3/4 hours. Season again with salt. Wash parsley, shake dry and chop finely. Arrange in a bowl and sprinkle with parsley.
4
Boiled potatoes taste good with it.