25 g (1 oz) butter
45 ml (3 tbsp) oil
450 g (1 lb) lambs' liver, thinly sliced and cut into
5 cm (2 inch) strips
450 g (1 lb) green cabbage, trimmed and finely shredded
225 g (8 oz) onions, skinned and chopped
225 g (8 oz) eating apples, cored and thinly sliced
15 ml (1 tbsp) caraway seeds
30 ml (2 tbsp) cider vinegar
15 ml (1 tbsp) demerara sugar
45 ml (3 tbsp) oil
450 g (1 lb) lambs' liver, thinly sliced and cut into
5 cm (2 inch) strips
450 g (1 lb) green cabbage, trimmed and finely shredded
225 g (8 oz) onions, skinned and chopped
225 g (8 oz) eating apples, cored and thinly sliced
15 ml (1 tbsp) caraway seeds
30 ml (2 tbsp) cider vinegar
15 ml (1 tbsp) demerara sugar
method
1. Heat together the butter and oil in a deep frying pan or wok. Brown the liver a few pieces at a time, stirring all the time—don't overcook them, the centres should be juicy. Remove with a slotted spoon.
2. Stir the cabbage and onion into the pan. Stir over a high heat for 4 5 minutes until the vegetables begin to soften.
3. Add the apples, caraway seeds, vinegar and sugar. Cook, stirring over a moderate heat for 1 - 2 minutes. Return the liver to the pan, season and reheat very quickly. Serve immediately.
2. Stir the cabbage and onion into the pan. Stir over a high heat for 4 5 minutes until the vegetables begin to soften.
3. Add the apples, caraway seeds, vinegar and sugar. Cook, stirring over a moderate heat for 1 - 2 minutes. Return the liver to the pan, season and reheat very quickly. Serve immediately.
serving amount
serves 4
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