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How To make Lamb & Cabbage Casserole
4 Lamb chops*
1/2 c All-purpose flour
1 lb White cabbage; cored, and
Thinly sliced 2 tb Butter
1/2 c Hot water
3 tb Whole black peppercorns
*Thin round-bone shoulder -lamb chops, trimmed but -with Some fat. Directions: Directions: Lightly salt the chops, preferably an hour before you plan to cook them. Oil a heavy casserole that can be placed on top of the stove and that is just wide enough to hold two chops. Put in two chops and sprinkle them with flour. Place a 1/2 to 1-inch layer of cabbage over them, sprinkle with salt and then flour, and dot with butter. Continue making layers, ending with cabbage and a little butter. Pour on the hot water. Tie the peppercorns securely in cheesecloth and lightly bruise them with a rolling pin, or bruise them with pestle and mortar and put them in a metal spice-holding ball. Bury the peppercorns in the casserole. Cover and bring to the boil. Immediately lower the heat and simmer very gently for about 1 1/2 hours, until the meat is very tender and the cabbage almost melted. Remove the peppercorns. Serve with boiled potatoes.
How To make Lamb & Cabbage Casserole's Videos
Stuffed Cabbage with Beef and Rice- Everyday Food with Sarah Carey
Sarah Carey shares a nourishing cool-weather stuffed cabbage recipe that’s a sure crowd-pleaser. Try substituting ground pork for the beef. Braise leftover cabbage or shred and enjoy in a salad or slaw.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
KAPUSKA - Turkish CABBAGE & GROUND BEEF STEW. Delicious & Easy Dinner. Recipe by Always Yummy!
Kapuska is a traditional Turkish dish. Kapuska is very popular in Turkey thanks to its simplicity and available ingredients. Ground beef and cabbage are all you need to make mouthwateringly delicious and hearty Kapuska.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients
• ground beef – 14 oz | 400 g
• white cabbage – 28 oz | 800 g
• onion – 5 oz | 150 g
• 2 garlic cloves
• tomato – 11 oz | 300 g
• tomato paste – 2 tbsp
• hot water – 2 cup | 500 ml
• vegetable oil – 2 tbsp
• sweet paprika – 1 tsp
• ground black pepper – ½ tsp
• dried mint – ½ tsp
• red chili flakes – ⅓ tsp
• salt – 1 tsp
✅ You will need:
- carving board
- pan with a lid
???? Preparation
1. Peel the tomatoes and dice them, chop up the onion and garlic, cut the cabbage into large pieces.
2. Heat the oil in a pan, fry the chopped onion over medium heat for 3-4 minutes until golden.
3. Add the ground beef and fry over medium heat, stirring as you go, for 4-6 minutes.
4. Add the garlic, tomato paste, season and salt. Stir and fry over medium heat for 1-2 minutes.
5. Add the diced tomatoes to the pan, stir and cook over medium heat for another minute.
6. Add the cabbage, stir well, add hot water, bring to a boil, cover with a lid and simmer for 40 minutes, stirring from time to time.
7. Serve kapuska hot with natural yogurt or sour cream.
✔︎ Advices
1. If you are using spring cabbage, cut the simmering time.
2. You can replace hot water with hot broth, it will give your kapuska a richer taste.
3. You can use any ground meat you want.
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Learn how to make Lambage Rolls - a Lamb & Rice Stuffed Cabbage Rolls recipe! Go to for the ingredient amounts, more information, and over 750 more video recipes! Enjoy this easy Lambage Rolls Recipe!
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Nigella teaches us how to make one of her weekend favourites; her hearty Greek lamb stew with pasta.
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TRADITIONAL FÅRIKÅL - NORWEGIAN RECIPE: easy and delicious lamb and cabbage stew
Here's a super easy recipe of lamb in cabbage that is usually made in Norway during christmas time. I hope you will like it :)
Ingredients:
- 1kg of lamb (they sell them in packages in Norway but just get fatty small pieces hehe)
- 1 kg of cabbage
- 2-3 tbs of peppercorn (you are not supposed to eat them, it's just for fragrance)
- Salt (we used around 3 tbs but as much as you like)
Optional: some flower to thicken the sauce
Steps:
First cut cabbages in boats
Layer meat and cabbage alternatively (and put salt in between) then peppercorn and flour
Cook on high heat until it comes to a boil
Once it came to a boil, cook on low heat for around 2 hours
Tips:
Put the fat side of the lamb against the pot
Add the sauce on top once everything is cooked, it should be MOIST
Do not bite peppercorns
Music credit :
Sakura Hertz - chill :