Mutton porkolt with cabbage
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Mutton |
| 1 | ounce | Lard |
| 6 | Onions | |
| Salt | ||
| 1 | tablespoon | Paprika |
| 2 | pounds | Fresh cabbage; shredded |
| 750 | grams | Mutton |
| 25 | grams | Lard |
| 6 | Onions | |
| Salt | ||
| 1 | tablespoon | Paprika |
| 1 | kilograms | Fresh cabbage; shredded |
Directions
AMERICAN MEASUREMENTS
EUROPEAN MEASUREMENTS
Fry the onions a golden-brown in boiling hot lard, add paprika and the meat cut into squares. Salt to taste and stew slowly (Care must be taken never to have much liquid; when necessary a little water can always be added).
When the meat is half done add well washed shredded cabbage, steam till meat is done, and serve.
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