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Scouse with a cabbage & bacon salad


  • To make the Scouse, heat a little oil in a heavy-bottomed pot and brown the lamb all over in 2-3 lots. Remove.
  • Then add a little fresh oil to the pot, if needed, and gently sauté the onions, carrots and celery until softish.
  • Return the lamb and briefly stir. Then add the flour and continually stir for a few minutes, being careful not to catch on the bottom.
  • Add the stock, bay leaves, Worcestershire, seasonings and 2 tbsp chopped parsley. Mix well and bring to the boil. Then cover and gently simmer for about 1½ hours until the lamb is tender, adding the potatoes after 30 mins. Taste for seasoning.
  • To make the salad, put the cabbage into a large heatproof bowl, cover with boiling water, stir and set aside for about 10 mins. Then drain well.
  • Heat 1 tbsp oil in a heavy-bottomed non-stick pan and sauté the bacon until crispy. Add the red wine vinegar, stir well and then add the bacon mixture to the cabbage, together with about 1 tbsp chopped parsley and a little ground pepper. Taste for seasoning.
  • Serve the Scouse with the salad on the side.


  • olive or vegie oil
  • 1 kg lean lamb, cut into chunks
  • 2 onions, chopped
  • 2 medium carrots, cut into chunks
  • 2 celery stalks, cut into chunks
  • 2 tbsp plain flour
  • 3 cups beef stock
  • 2 bay leaves
  • a good splash of Worcestershire sauce
  • sea salt & freshly ground pepper
  • 3 tbsp chopped parsley
  • 12 chats (baby potatoes), peeled & halved
  • ¼-½ Savoy cabbage, finely sliced & ribs removed
  • 3-4 rindless bacon rashers, finely sliced
  • 2 tbsp red wine vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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