Ingredients
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8 ounces sliced lamb meat
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1 head cabbage, cored and sliced
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2 cups water
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1 ½ tablespoons whole black peppercorns
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salt to taste
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 (per serving)
| 123 | Calories |
| 2g | Fat |
| 18g | Carbs |
| 11g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 123 | |
| % 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.
