White cabbage lamb pot with farmer's bread crust

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 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 30 minutes. Peel and halve the onion and cut into strips. Clean the cabbage, cut in half and cut out the stalk. Cut cabbage into cubes.

2. 2

   Wash rosemary, shake dry, pluck needles from twigs and chop. Heat oil in a large pan. Fry the meat for about 8 minutes, turning it well. After 6 minutes add cabbage and onion. Season well with salt, pepper and rosemary. Dust with flour and sauté. Pour on 1/2 litre of water. Bring to the boil and simmer for about 3 minutes. Pour the ragout into a terrine mould or high casserole dish (approx. 2 litres capacity). Roll out the dough on a floured work surface to a lid the size of the terrine.

3. 3

   Pour on 1/2 litre of water. Bring to the boil and simmer for about 3 minutes. Pour the ragout into a terrine mould or high casserole dish (approx. 2 litres capacity). Roll out the dough on a floured work surface to a lid the size of the terrine. Place the lid of bread dough on the ragout and carve a diamond-shaped pattern with a sharp knife. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Cover after 30 minutes if necessary.

4. 4

   Preparation time approx. 1 hour 15 minutes

Nutrition Facts

KCAL
770 kcal

CARBS
53 g

FATS
42 g

PROTEINS
45 g