1. Trim and cut the meat into large, even-sized cubes and then blanch in boiling water. 2. Remove some of the outer, coarse leaves of the cabbage and cut the stalk away. 3. Make layers of cabbage and meat in a heavy casserole. Sprinkle with salt and peppercorns between layers. Add the bay leaf and sufficient water to cover the ingredients. 4. Bring to a boil and skim the surface well; turn down the heat and cover with a lid. Simmer on low heat for 60-90 minutes or until the meat is tender. 5. Just before serving, sprinkle with parsley. Serve with hot French bread or with Danish rye. You can also make a gravy from any remaining seasoned lamb broth in the pan and pour it over the potatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
