Lamb & Cabbage Casserole Recipe

Lamb & Cabbage Casserole Recipe

Ingredients:

4 round-bone thin shoulder lambchops; trim off fat
1 pound of cored cabbage (white); sliced thinly
1/2 c of warm water
1/2 c of flour (all-purpose)
2 Tbsps of butter
3 Tbsps of whole peppercorns (black)

Instructions:

Season chops w/ some salt 1 hr before cooking. Grease a heat-resistant dish that’s able accommodate 2 chops.
Sprinkle chops w/ flour. Put 1/2-1 inch cabbage layer over meat then sprinkle w/ salt, flour & dot w/ butter. Repeat the procedures ending w/ cabbage layer w/ some butter, then pour warm water over.

Place peppercorns in clean cheesecloth then tie. Have them bruised lightly then place in metal spice holding bowl. Bury them into created layers of meat & cabbage.
Cover dish then boil. Adjust heat then gently simmer for 1 & 1/2 hrs ’til meat becomes tender & cabbage melts. Have peppercorns removed before serving.

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