Lamb braised cabbage and cauliflower

Lamb broth
1/2 head cabbage
1 small head cauliflower


The lamb broth was made with the bones from a rack of lamb. Cook the lamb bones in a quart of water with onions, a little ginger, and a dried red chile, about 6 hrs.

Slice a cabbage and cauliflower. Sautee briefly in a hot pan to scorch the vegetables. Poor in a little broth at a time and continue cooking the vegetables on the stove top. When the broth has reduced, add a couple cups more, and cook uncovered in a hot (400 F) oven until broth is mostly gone. Salt to taste.