Pörkölt With Cabbage HT MC
4 Hot Lamb
Vegetables Stew Main
Course Hungary Eastern Europe
25g/1oz Lard or 2 tbsp Olive Oil and 2 tbsp Butter
3 Onions, chopped
450g/1lb Stewing Mutton or Lamb, cubed
2 tbsp Paprika
360ml/12fl.oz. Lamb Stock or Water
675g/1½ lb Cabbage, shredded
Noodles to serve
Sour Cream to
1. Heat the lard
or oil and butter in a large saucepan, add the onions and meat and fry until the
meat is browned on all sides and the onion is softened.
2. Add the salt
and paprika and half the stock, mix well and bring to the boil then reduce the
heat, cover and simmer for 1 hour stirring from time to time and adding a little
more of the stock if necessary to prevent it drying out.
3. Add the
shredded cabbage to the top of the pan together with the remaining stock, cover
and continue to simmer over a low heat for a further 1 hour. Serve hot with
noodles and a dollop of sour cream.
Lamb Recipes | General
Lamb Preparation & Cooking Times |
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