Norway's national dish, literally "mutton in cabbage," a simple one-pot meal of lamb, cabbage, peppercorns, and water, simmered until falling apart—traditionally eaten in autumn.
Ingredients
- 1.5kg lamb shoulder (bone-in
- cubed)
- 1.5kg green cabbage
- 2 tbsp black peppercorns
- 2 tsp salt
- 2 tbsp flour (optional
- for thickening)
- potatoes for serving
Instructions
1
Layering
In heavy pot, alternate layers of lamb and cabbage (rough chopped), starting and ending with cabbage.
2
Seasoning
Sprinkle salt and crushed peppercorns between layers.
3
Liquid
Add water to barely cover (2-3 cups).
4
Simmering
Bring to boil, reduce to gentle simmer. Cover, cook 2 hours. Do not stir.
5
Serving
Serve from pot, ensuring each gets meat and cabbage. Boiled potatoes on side. Some prefer to thicken broth with flour at end.