The Cat's Studio

• 250 g lamb shoulder, cubed
• 250 g pork shoulder, cubed
• 3 Tbs margarine
• 500 g potatoes, peeled and sliced
• 1 small cabbage, shredded
• 5 onions, sliced
• thyme
• caraway seeds
• garlic salt
• salt
• pepper
• 500 ml stock

Pour some boiling water over the meat cubes and let stand for 5 minutes.
Preheat oven to 200 Celsius.
Coat roasting dish with margarine.
Layer onion, potatoes, meat cubes and cabbage in that order. Sprinkle with salt, pepper, little thyme, garlic salt and caraway seeds. Continue layering until everything is used up.
Fill up with stock until just under the top layer. If stock is not enough use water.
Cover and roast for 90 minutes. Do not uncover during this period.
Serve from oven straight onto the table.
Sprinkle with freshly chopped parsley.

Web Page: http://www.kirchenweb.at/kochrezepte/ddr.htm

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