Ingredients Jump to Instructions ↓

  1. 4 Lamb chops*

  2. 1/2 c All-purpose flour

  3. 1 lb White cabbage; cored, and Thinly sliced 2 tb Butter

  4. 1/2 c Hot water

  5. 3 tb Whole black peppercorns

  6. 1/2 to 1-inch layer of cabbage over them, sprinkle with salt and then flour, and dot with butter. Continue making layers, ending with cabbage and a little butter. Pour on the hot water. Tie the peppercorns securely in cheesecloth and lightly bruise them with a rolling pin, or bruise them with pestle and mortar and put them in a metal spice-holding ball. Bury the peppercorns in the casserole. Cover and bring to the boil. Immediately lower the heat and simmer very gently for about 1 1/2 hours, until the meat is very tender and the cabbage almost melted. Remove the peppercorns. Serve with boiled potatoes.


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