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4 Serves
85 Mins
Using a chefs knife, cut the lamb into large, bone-in chunks and chop the green cabbage into thick wedges.
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MexicanVitamin E
1 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
23 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
9 µg / 2.4 µgFolate
95 µg / 400 µgCalcium
36 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
115 mg / 420 mgPhosphorus
783 mg / 1,250 mgPotassium
1236 mg / 4,700 mgSodium
1102 mg / 2,300 mgZinc
17 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
118 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
10 g / 20 gCholesterol
303 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
In a large heavy-bottomed pot, layer the lamb pieces at the bottom, followed by a layer of cabbage wedges. Sprinkle with salt and whole black peppercorns between layers.
Add enough water to the pot to reach about one-third up the sides of the ingredients, then cover with a lid and bring to a gentle simmer on the stove.
Reduce heat to low and cook for approximately 60 minutes, or until the lamb is tender and falling off the bone.
25
g149
g14
g
Scottish
Peruvian