Cut the white cabbage into thin strings. Chop the onion and
garlic cloves finely. Peel the potatoes and divide into four.
Count on two potatoes per person. Cut the meat into large
pieces and scald it all around in pig fat in a cast iron cooking
pot.
Remove the meat from the cooking pot. Do not pour the frying
juice but bake the bacon in it. Then add the onions and the
garlic. Now add the white cabbage in small portions and stir
constantly. The white cabbage must be nicely brown or
'baked'. That can take a while.
Put the meat back in the cooking pot with the cabbage, with
the bacon, bay leaf, thyme and a few turns from the pepper
and salt mill. Pour in ½ liter of water and stir well.
cabbage with mutton
le cabu roussi au mouton
The Gaume, in the extreme south of the country, is also
called Belgian Lorraine. The most famous culinary
specialties are quite hearty meal dishes, especially the
stews like this cabu roussi.
1 large white cabbage
1 kg of lamb shoulder
or ragout
pig fat
3 onions
pepper and salt
Let simmer for two hours on low heat. Put the sliced potatoes
on the cabbage about half an hour before the end of the
cooking time, stir and let it simmer until they are done.
Serve in the cast iron cooking pot as a full meal, the best the
day after. Warmed up this dish tastes even better and more
intense.
Variant: serve the potatoes separately cooked or as puree.
Cut the white cabbage into thin strings. Chop
the onion and garlic cloves finely. Peel the
potatoes and divide into four. Count on two
potatoes per person. Cut the meat into large
pieces and scald it all around in pig fat in a cast
iron cooking pot.
Remove the meat from the cooking pot. Do not
pour the frying juice but bake the bacon in it.
Then add the onions and the garlic. Now add
the white cabbage in small portions and stir
constantly. The white cabbage must be nicely
brown or 'baked'. That can take a while.
Put the meat back in the cooking pot with the
cabbage, with the bacon, bay leaf, thyme and a
few turns from the pepper and salt mill. Pour in
½ liter of water and stir well.
The Gaume, in the extreme south of the
country, is also called Belgian Lorraine.
The most famous culinary specialties are
quite hearty meal dishes, especially the
stews like this cabu roussi.
1 large white
cabbage
1 kg of lamb
shoulder or ragout
pig fat
3 onions
pepper and salt
Let simmer for two hours on low heat. Put the
sliced potatoes on the cabbage about half an
hour before the end of the cooking time, stir
and let it simmer until they are done.
Serve in the cast iron cooking pot as a full
meal, the best the day after. Warmed up this
dish tastes even better and more intense.
Variant: serve the potatoes separately cooked
or as puree.
cabbage
with mutton
le cabu roussi
au mouton
taste and tradition
