Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 300*. Trim the cabbage of any discolored outer leaves. Core it and slice it into slim wedges. | 2. In a large Dutch oven or kettle, layer 1/3 of the lamb, generous sprinklings of salt and pepper, and 1/3 each of the flour and cabbage. Repeat twice more. | 3. Pour in the beef stock, and set the Dutch oven over moderate heat. Bring the broth to a simmer. | 4. Cover the Dutch oven and transfer it to the oven. Bake for 2 hours, until the lamb is tender. | 5. In the meantime, prepare the roux by melting the butter in a frying pan and stirring in the flour. Cook for a few minutes over medium heat. | 6. Remove the Dutch oven from the oven. Drain the juices into a medium saucepan, skimming off the fat. Quickly whisk in the roux, and simmer until thickened. | 7. Whisk in the sour cream or heavy cream and season to taste. Pour the gravy back into the Dutch oven. | 8. Serve with cooked unpeeled new potatoes if you wish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage	1			-	-	-	-
lamb shoulder	3		boned cut	3592.512	0.0	225.6206	291.8916
salt	2	teaspoons		-	-	-	-
black pepper	3/4	teaspoon		4.3298	1.1031	0.1792	0.0562
flour	1/3	cup		192.76	42.2018	3.1337	0.7479
beef stock	5	cups		856.8	93.366	31.625999999999998	40.446
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
butter	4	tablespoons		342.0	15.714	10.686	28.8
flour	5	tablespoons		192.76	42.2018	3.1337	0.7479

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.