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4 servings
Ingredients:
8 ounces sliced lamb meat1 head cabbage, cored and sliced2 cups water1 1/2 tablespoons whole black peppercornssalt to taste
Instructions:
Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot.Top with a layer of cabbage.Repeat layering as many times as you can.Tie the peppercorns into a small piece of cheesecloth, and place them in the center of the casserole.Pour the water over all, and cover with a lid.Bring to a boil, then simmer over low heat for 2 hours.Remove the package of peppercorns before serving.
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