Lamb And Cabbage Casserole

2 hours Prep: 25 minutes Cook: 1 hours

204 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	each	lamb chops
1/2	cup	flour, all-purpose
1	pound	cabbage	cored, sliced
2	tablespoons	butter
1/2	cup	water	hot
3	tablespoons	black peppercorns	whole

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.

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Nutrition Facts

Serving Size 170g

Amount per Serving

Calories 204 45% of calories from fat

	% Daily Value*
Total Fat 10.0g	16%
Saturated Fat 6.0g	28%
Trans Fat 0.0g
Cholesterol 34mg	11%
Sodium 81mg	3%
Total Carbohydrate 21.0g	7%
Dietary Fiber 4.0g	18%
Sugars 4.0g
Protein 9.0g	18%