Lamb & Black Cabbage in the Slow Cooker

When I was a child I detested cabbage r greens of any type. I remember the days where my father would eye me over his glasses saying 'eat it, its good for you'. As I dramatically howled like they were trying to kill me.

These days, I love it. Black cabbage, or Cavolo Nero is a variety of Kale with dark leaves and is grown in Tuscany and has believed to have been around since 500 BC! Here I have made a simple casserole with some lamb chops. It sat in the slow cooker for 6 hours and voila! All it needed was some mashed creamy potatoes. A dinner fit for a king!

 

Ingredients:

6 lamb chops, trimmed of fat
2 tbsp. flour
1 tbsp. oregano
1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. English mustard powder
1 tbsp. olive oil
6-8 shallots, peeled & left whole
2 cloves garlic, peeled & sliced
150g cavolo nero, sliced
500ml lamb stock (cube is fine)
1 tbsp. cornflour mixed with 1 tsp. water

Method:

Put the lamb chops into a plastic freezer bag and add the flour, oregano, garlic powder, mustard powder & a little salt & pepper. Seal bag and massage the mix into the lamb chops. Let marinade in the fridge while you prepare the vegetables & stock.

Heat the oil in a large pan and fry the chops until browned and then put them into the slow cooker. Add the shallots, garlic, cavolo nero & lamb stock. Pop on a lid and turn the slow cooker to high. Cook for 6 hours. After 5 hours, add the cornflour mix to thicken the sauce and let cook for another hour.

Serve with buttery mashed potatoes and enjoy!

Note: You can make this in the oven. Just pop into a casserole dish with the lid on, and cook for 2 hours on approx. 170 C.