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. 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.

Cabbage with mutton -

Le cabu roussi au mouton

  

cloves of garlic 100 g of smoked bacon strips potatoes thyme laurel pepper and salt
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
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.
A Recipe Guide For The Amateur Chef Belgian Cuisine

Cabbage with

mutton - Le cabu

roussi au mouton

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. 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.
cloves of garlic 100 g of smoked bacon strips potatoes thyme laurel pepper and salt
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
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.
a recipe guide for the amateur chef Belgian Cuisine