Classic Slow Cooked Mutton and Savoy Cabbage Stew

SERVES: 6 – 8
PREP TIME: 10 MINUTES
STOVE TOP TIME: 30 MINUTES
WONDERBAG TIME: 4 ½ HOURS
DIFFICULTY – EASY

INGREDIENTS

• 2 ½ kg lamb or mutton on the bone (shoulder, shank or neck), cut into 3cm slices
• 2 ½ kg green OR savoy cabbage
• 1 bunch spring onions
• 2 sprigs rosemary
• 2 cloves garlic, crushed 500ml water
• 6 teaspoons whole black peppercorns Salt to taste (3 – 4 teaspoons)

DIRECTIONS

1. Cut the cabbage into quarters through the core, and cut each quarter into 2 or 3 wedges.
2. If using baby savoy, cut each cabbage into 4 wedges (the core holds the leaves together during the long cooking process)
3. Chop the spring onions and crush the garlic
4. Pour the water into a large casserole dish or pot
5. Place a layer of lamb, then cabbage, spring onions, garlic and a rosemary sprig and sprinkle with salt and peppercorns.
6. Repeat layering until the meat and cabbage is finished. The final layer should always be cabbage
7. Cover and bring to the boil
8. Simmer for 30 minutes with the lid on
9. Place the well-sealed pot into the Wonderbag on a mat or pot stand
10. Seal the bag and leave for 4 ½ hours
11. Open and serve with boiled potato, flat bread and lingonberry jam.