Recipe Details
Ingredients
-
8ouncessliced lamb meat
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1headcabbage, cored and sliced
-
2cupswater
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1 ½tablespoonswhole black peppercorns
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salt to taste
Cooking Directions
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Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can; season with salt to taste. Tie peppercorns into a small piece of cheesecloth; place in center of casserole. Pour water in and cover with a lid.
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Bring to a boil; simmer over low heat for 2 hours. Remove peppercorns before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories123 | |
| % Daily Value * | |
| Total Fat 2g |
3% |
| Saturated Fat 1g |
4% |
| Cholesterol 22mg |
7% |
| Sodium 70mg |
3% |
| Total Carbohydrate 18g |
7% |
| Dietary Fiber 8g |
28% |
| Total Sugars 10g |
|
| Protein 11g |
22% |
| Vitamin C 108mg |
120% |
| Calcium 128mg |
10% |
| Iron 2mg |
13% |
| Potassium 610mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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