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Recipe: Dilled Cabbage Potatoes And Irish Stew With Mint Sour Cream
Similar Categories: Dilled, Cabbage, Potatoes, Irish, Stew, Mint, Sour, Cream
o 4 large baking potatoes (2 pounds)
o 3 cups shredded cabbage
o 1/2 cup chopped onion
o 1 tablespoon olive oil or cooking oil
o 1/4 cup water
o 1 tablespoon soy sauce
o 1/2 teaspoon dried dillseed
o 2 tablespoons margarine or butter
o 1 teaspoon lemon juice
o 1/4 teaspoon pepper
o 1/4 teaspoon salt
o 2 to 4 tablespoons milk
o Dairy sour cream
o Snipped fresh dillweed or chives (optional)
Scrub potatoes with a brush.
Pat dry. Prick skins with a fork.
Bake in a 425 degree F oven for 40 to 60 minutes or until tender.
Meanwhile, in a medium saucepan cook cabbage and onion in
hot oil for 5 minutes.
Add water, soy sauce, and dillseed; bring to boiling.
Simmer, covered, about 10 minutes.
Cut a thin lengthwise slice from the top of each potato.
Using a spoon, gently scoop out pulp leaving a 1/4-inch-thick
shell.
In a medium bowl mash potato pulp; stir in margarine or butter,
lemon juice, salt, and pepper.
Stir in cabbage mixture.
Add milk to desired consistency. Spoon mixture into shells.
Place potatoes in a shallow baking pan.
Bake, uncovered, in a 425 degree F oven for 15 minutes or until
heated through.
To serve, top with sour cream and snipped dill or chives, if
desired.
Makes 4 side-dish servings.
Irish Stew with Mint Sour Cream
o 12 ounces lean, boneless lamb, cut into 1-inch cubes
o 2 cups beef broth
o 1/4 teaspoon salt
o 1/8 teaspoon pepper
o 1 bay leaf
o 3 medium potatoes, peeled and cut into 1-inch chunks
o 2 medium onions, cut into wedges
o 1-1/2 cups sliced carrots
o 1/2 teaspoon dried thyme, crushed
o 1/2 teaspoon dried basil, crushed
o 1/2 cup cold beer or water
o 2 tablespoons all-purpose flour
o 1/3 cup dairy sour cream
o 2 teaspoons snipped fresh mint
In a large saucepan or Dutch oven combine lamb, broth, salt,
pepper, and bay leaf.
Bring to boiling; reduce heat.
Cover and simmer for 30 minutes.
Skim fat off meat mixture.
Add potatoes, onions, carrots, thyme, and basil.
Cover and simmer for 30 minutes more or until vegetables are
tender. Discard bay leaf.
In a small bowl stir beer or water into flour.
Stir into meat mixture.
Cook and stir until thickened and bubbly. Cook and stir 1 minute
more.
To serve, stir together the sour cream and mint.
Dollop each serving with sour cream mixture.
Makes 4 servings.
o 3 cups shredded cabbage
o 1/2 cup chopped onion
o 1 tablespoon olive oil or cooking oil
o 1/4 cup water
o 1 tablespoon soy sauce
o 1/2 teaspoon dried dillseed
o 2 tablespoons margarine or butter
o 1 teaspoon lemon juice
o 1/4 teaspoon pepper
o 1/4 teaspoon salt
o 2 to 4 tablespoons milk
o Dairy sour cream
o Snipped fresh dillweed or chives (optional)
Scrub potatoes with a brush.
Pat dry. Prick skins with a fork.
Bake in a 425 degree F oven for 40 to 60 minutes or until tender.
Meanwhile, in a medium saucepan cook cabbage and onion in
hot oil for 5 minutes.
Add water, soy sauce, and dillseed; bring to boiling.
Simmer, covered, about 10 minutes.
Cut a thin lengthwise slice from the top of each potato.
Using a spoon, gently scoop out pulp leaving a 1/4-inch-thick
shell.
In a medium bowl mash potato pulp; stir in margarine or butter,
lemon juice, salt, and pepper.
Stir in cabbage mixture.
Add milk to desired consistency. Spoon mixture into shells.
Place potatoes in a shallow baking pan.
Bake, uncovered, in a 425 degree F oven for 15 minutes or until
heated through.
To serve, top with sour cream and snipped dill or chives, if
desired.
Makes 4 side-dish servings.
Irish Stew with Mint Sour Cream
o 12 ounces lean, boneless lamb, cut into 1-inch cubes
o 2 cups beef broth
o 1/4 teaspoon salt
o 1/8 teaspoon pepper
o 1 bay leaf
o 3 medium potatoes, peeled and cut into 1-inch chunks
o 2 medium onions, cut into wedges
o 1-1/2 cups sliced carrots
o 1/2 teaspoon dried thyme, crushed
o 1/2 teaspoon dried basil, crushed
o 1/2 cup cold beer or water
o 2 tablespoons all-purpose flour
o 1/3 cup dairy sour cream
o 2 teaspoons snipped fresh mint
In a large saucepan or Dutch oven combine lamb, broth, salt,
pepper, and bay leaf.
Bring to boiling; reduce heat.
Cover and simmer for 30 minutes.
Skim fat off meat mixture.
Add potatoes, onions, carrots, thyme, and basil.
Cover and simmer for 30 minutes more or until vegetables are
tender. Discard bay leaf.
In a small bowl stir beer or water into flour.
Stir into meat mixture.
Cook and stir until thickened and bubbly. Cook and stir 1 minute
more.
To serve, stir together the sour cream and mint.
Dollop each serving with sour cream mixture.
Makes 4 servings.
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