Dilled Cabbage Potatoes And Irish Stew With Mint Sour Cream Recipe

For Dilled Cabbage Potatoes: 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.

For Stew: 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.