Boiled Shoulder of Lamb with Cabbage and Caraway
The boiled shoulder of lamb with cabbage and caraway recipe is a great meal for a cold winter evening. It's warm, hearty, and healthy.
Ingredients
- 4 1/2 lb boned and rolled shoulder of lamb
- salt
- 1 tsp caraway seeds
- 3 green pimentos
- 9 oz quarters of cabbage
- 20 small turned potatoes
- 10 floz paprika-flavoured lamb veloute
- 7 1/2 floz soured cream
Instructions
- Boil 1 x 2 kg boned and rolled shoulder of lamb in salted water with 1 tsp caraway seeds, 3 green pimentos, 250 g quarters of cabbage and 20 small turned potatoes.
- Serve the sliced meat with the cabbage and boiled potatoes, moistened with the liquor and accompanied by 300 ml paprika-flavoured lamb veloute made from the cooking liquor finished with 225 ml soured cream.
Calories: 552 kcal
Carbohydrates: 77 g
Protein: 36 g
Fat: 12g
Saturated Fat: 5 g
Cholesterol: 94 mg
Sodium: 197 mg
Potassium: 2240 mg
Fiber: 10 g
Sugar: 5 g
Vitamin A: 177 IU
Vitamin C: 94 mg
Calcium: 103 mg
Iron: 6 mg