White cabbage and lamb pot under bread crust
easy
135 mins
135 mins
Ingredients
- 1/2 Package (250 g) Bread baking mixture farmer's crust
- 1 medium onion
- 1 веточка или 1 чайная ложка отдельного розмарина
- 1 (approx. 800 g) small white cabbage
- 750 g Lamb (from the leg)
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 str. Tbsp + some flour
- 1 TEASPOON Meat broth
Directions
- 1
Mix the baking mix and 175 ml of lukewarm water with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes.
- 2
Peel and halve the onion and cut into fine strips. Wash the rosemary, pluck the needles and chop finely. Clean, wash and quarter the cabbage and cut out the stalk. Cut the cabbage into large pieces.
- 3
Wash the meat, dab dry and dice coarsely. Heat oil in a roasting pan. Sauté the meat in portions while turning. Add all the meat again. Fry the onion briefly. Season with salt, pepper and rosemary.
- 4
Sprinkle with 2 tbsp. flour and sauté briefly. Stir in approx. 1/2 l water, stock and cabbage, bring everything to the boil and simmer for approx. 5 minutes. Season to taste.
- 5
Roll out the bread dough on some flour the size of the roaster. Place it on top of the lamb and cabbage mixture as a lid and score it with a knife in a diamond-shaped pattern. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 1 hour.
- 6
Cover if necessary.
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