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RELATED RECIPES
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Norwegian Lamb and Cabbage Stew
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2.3 hours
6 servings
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
all-purpose flour
kid friendly
has meat
(?)
Has meat from:
lamb shoulder chop
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
lamb shoulder chop
vegetarian
(?)
Not vegetarian due to:
lamb shoulder chop
pescetarian
paleo
(?)
Not paleo due to:
all-purpose flour
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Fat (total lipid) as 131%, Protein as 91.8% and Sodium as 107% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.3% of RDA
• Calories: 60.8% of RDA
• Carbs: 5.4% of RDA
• Fat (total lipid): 131% of RDA
• Fiber: 15.7% of RDA
• Fructose: 0.0% of RDA
• Protein: 91.8% of RDA
• Sodium: 107% of RDA
• Sugar: 8.1% of RDA
• Vitamin A (IU): 39.8% of RDA
• Vitamin B6: 31.4% of RDA
• Vitamin C: 43.4% of RDA
• Iron: 0.7% of RDA
• Magnesium: 35.5% of RDA
• Manganese: 11.2% of RDA
• Niacin: 118% of RDA
• Potassium: 33.7% of RDA
• Zinc: 157% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
 
4 1/2
lbs
cut into large pieces (neck, shoulder, shank).
 
4 1/2
lbs
cut into large wedges.
 
5
tsp
 
3
tsp
 
1 3/4
cups
 
1/2
cups
omit if making gluten free.
 
 
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PREPARATION
1.
In a bowl, mix together the flour and lamb meat. The flour will help thicken the stew just a bit as it cooks.
2.
Pour the water into a large casserole pot.
3.
Place a layer of the floured lamb on the bottom, followed by a layer of cabbage. Add some peppercorns and salt. Repeat this process until you have used all the ingredients, finishing with a final layer of cabbage on top. The volume should be about 1 part meat to 4 parts cabbage.
4.
Cover with a lid and bring to a boil.
5.
Turn the heat to low and slowly cook until the meat is tender (detaches from the bone), around 2 -hours.
6.
The cabbage contains a lot of water that will be emitted during the cooking time, so don’t feel compelled to add more water than the stated amount.
NOTES, TIPS, TRICKS, HINTS, ETC:
Serve hot with freshly boiled potatoes and a knob of butter.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free all-purpose flour for all-purpose flour.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1216
Protein 103 g
Carbohydrates 14.9 g
Iron 0.14 mg
Fiber 4.41 g
Calcium 13.1 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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