Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
810
Calories
42g
Protein
23g
Fat
108g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 kg (6 1/2 pounds) sliced lamb shoulder, neck, or breast on the bone
- 3 kg (6 1/2 pounds) cabbage, in large wedges
- salt
- 1 tbsp black peppercorns
- 1 liter (quart) boiling water
- 1 1/2 dl (2/3 cup flour)
- 1 1/4 dl (1/2 cup) cold water
- =
Directions
1
In pot layer the meat with the cabbage sprinkling each layer with salt and peppercorns.
2
Add boiling water.
3
Bring to a boil and simmer about 1 1/2 hours.
4
Season with salt and pepper.
5
The stock should be quite peppery.
6
Stir the flour into the cold water, then stir into the pot to thicken.
7
Serve with boiled potatoes.
Recipe sourced from
fandom