Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| White Cabbage | 1 cup shredded (89g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 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
- 2 kg mutton shoulder
- 2 kg white cabbage
- 5 teaspoons whole black peppercorns
- 3 teaspoons salt
- 6 dl water
Directions
Cut the cabbage in half, then cut the halves into roughly even boat-shaped pieces.
Cover the bottom of the pot with a layer of meat, laying it with the fattier side down.
Add a layer of cabbage on top of the meat, then another layer of meat on top of the cabbage. Add salt and pepper between each layer. Continue until you have placed all the cabbage and meat into the pot.
Pour in the water, and slowly bring it to a boil . Reduce the heat until the stew is at a slight simmer .
Let the meat simmer until it is tender and easily falls off the bone. This should take around 3 hours. Let it simmer for a little shorter when using lamb meat.
Serve straight from the pot with boiled potatoes.