Carrots Boiled with Cabbage
This classic recipe from a bygone era offers a hearty and flavorful combination of tender carrots, cabbage, and savory lamb. The slow boiling process infuses the vegetables with rich, meaty flavors, creating a comforting and satisfying meal. The addition of a simple flour-based sauce adds a touch of sweetness and depth, making this a perfect dish for a cold evening.
Ingredients
- 1 pound Carrots (Quantity estimated (not specified in original recipe))
- 1 medium head Cabbage (Quantity estimated (not specified in original recipe))
- 2 pounds Lamb or Mutton breast (Quantity estimated (not specified in original recipe))
- 1 tablespoon Salt (Quantity estimated (not specified in original recipe))
- 1 tablespoon All-purpose flour
- 1 tablespoon Brown sugar
- 1/2 teaspoon Cinnamon
Instructions
- 1Peel the carrots and cut them into finger lengths, in thin strips. Set aside.
- 2Place the lamb or mutton breast in a large pot and add the salt. Cover with water and bring to a boil. Reduce heat and simmer for 1 hour.
- 3Add the prepared carrots and the cabbage (prepared as usual) to the pot with the mutton. Continue to boil for at least 1 hour, or until the meat and vegetables are tender.
- 4Skim off some of the fat from the cooking liquid and place it in a separate pan (spider). Add the flour, brown sugar, and cinnamon to the fat. Gradually add some of the gravy from the mutton, stirring constantly, until well mixed.
- 5Pour the sauce over the mutton and vegetables. Serve together on a platter.