A friend of mine made this for us when he had us over for dinner late last year (back in the good old days) and my lord was it yummy. So much so that it has stuck itself in it’s own special lil place in my mind until now where I feel like I must experience this again! So kindly our resident photographer and Chef extraordinaire JP has put together this simple to follow recipe if anyone wants to give it a whirl 🙂
Ingredients
1 kg lamb shoulder or neck cut into large pieces
1 Savoy cabbage, cored and sliced (traditionally white but a savoy is great too)
1 onion roughly sliced
2 carrots sliced 1/2cm thick
3 stalks of celery, chopped
500 ml vegetable stock
60 gr of plain flour
2 Tsp cooking oil
1 Bouquet garni made with 2 bay leaves and 5 spring of thyme
Salt and pepper to taste
Cooking Method
Pre-heat the oven to 180° C (350° F – gas 4), [fan oven 160° C] if using
Heat the oil in a flameproof casserole and cook the meat in stages until evenly browned
Reserved the meat in a bowl (drain the juice into your water/stock) and mix it with the flour
Arrange a layer of meat in the bottom of the casserole
Top with a layer of cabbage and then with chopped celery, carrot and onion.
Season with the salt
Continue in layers twice more, finishing with a layer of cabbage.
Add the bouquet garni.
Pour in the vegetable stock
Bring to a quick simmer
Either cook on a gentle heat for 2 hours, or bake in the oven for the same length of time
Serve hot with freshly boiled potatoes and a knob of butter
Fancy giving it a whirl? You definitely should AND it just so happens you’ll find everything you need for this in one of our best selling boxes:
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Devon Lamb and Savoy Cabbage Potée
A friend of mine made this for us when he had us over for dinner late last year (back in the good old days) and my lord was it yummy. So much so that it has stuck itself in it’s own special lil place in my mind until now where I feel like I must experience this again! So kindly our resident photographer and Chef extraordinaire JP has put together this simple to follow recipe if anyone wants to give it a whirl 🙂
Ingredients
1 kg lamb shoulder or neck cut into large pieces
1 Savoy cabbage, cored and sliced (traditionally white but a savoy is great too)
1 onion roughly sliced
2 carrots sliced 1/2cm thick
3 stalks of celery, chopped
500 ml vegetable stock
60 gr of plain flour
2 Tsp cooking oil
1 Bouquet garni made with 2 bay leaves and 5 spring of thyme
Salt and pepper to taste
Cooking Method
Pre-heat the oven to 180° C (350° F – gas 4), [fan oven 160° C] if using
Heat the oil in a flameproof casserole and cook the meat in stages until evenly browned
Reserved the meat in a bowl (drain the juice into your water/stock) and mix it with the flour
Arrange a layer of meat in the bottom of the casserole
Top with a layer of cabbage and then with chopped celery, carrot and onion.
Season with the salt
Continue in layers twice more, finishing with a layer of cabbage.
Add the bouquet garni.
Pour in the vegetable stock
Bring to a quick simmer
Either cook on a gentle heat for 2 hours, or bake in the oven for the same length of time
Serve hot with freshly boiled potatoes and a knob of butter
Fancy giving it a whirl? You definitely should AND it just so happens you’ll find everything you need for this in one of our best selling boxes:
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