The Best of Polish Cooking/Karen West 1983

Braised Spring Lamb with Cabbage (Jagnie w Kapuscie)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 pounds lamb, cut into serving pieces 4 tablespoons flour 4 tablespoons butter
2 cups chicken stock, or water 3 cloves garlic, sliced salt to taste
1 head cabbage, quartered 1-1/2 teaspoons caraway seeds 1 teaspoon sugar, or honey
2 teaspoons vinegar



1 Dredge the lamb in flour and brown on all sides in the butter. Add the stock or water and simmer for 1 to 1-1/2 hours. Add all the remaining ingredients and continue cooking over medium heat for another 30 minutes, stirring occasionally.

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