Recipe courtesy of Susan M Cody
Show: Eden Eats
Episode: San Diego
Total:
2 hr 30 min
Prep:
30 min
Cook:
2 hr
Yield:
8 to 10 servings
Level:
Easy
Total:
2 hr 30 min
Prep:
30 min
Cook:
2 hr
Yield:
8 to 10 servings
Level:
Easy
Total:
2 hr 30 min
Prep:
30 min
Cook:
2 hr
Yield:
8 to 10 servings
Level:
Easy

Ingredients

  • Boiled red potatoes, for serving
ROASTED CARROTS:
  • 2 pounds carrots, peeled and cut into long sticks
  • Olive oil
  • Salt and freshly ground black pepper
LAMB IN CABBAGE:
  • 6 pounds boneless lamb shoulder or leg, washed and cut into about 2-inch chunks
  • 2 large heads cabbage, quartered
  • 1/4 cup all-purpose flour
  • 1 tablespoon salt
  • 1 tablespoon black peppercorns, tied in a cheesecloth packet

Directions

Watch how to make this recipe.

For the carrots: Preheat the oven to 350 degrees F. Arrange the carrots in a baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Roast, uncovered, until tender, about 45 minutes.

For the lamb: Place half of the lamb pieces in a large pot, then top with half of the cabbage. Sprinkle with 1/4 cup of the flour and 1/2 tablespoon of the salt. Repeat the layering with the remaining lamb, cabbage, flour and salt. Add the peppercorn packet and cover with water. Bring to a boil, and then reduce to a simmer and cook until tender, 1 hour 30 minutes to 2 hours. Discard the peppercorns. Serve with the boiled red potatoes and roasted carrots.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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