• img
  • You are here: New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Lamb and Cabbage Stew
  • Lamb and Cabbage Stew
    1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
    Loading ... Loading ...
    If such a thing as a Norwegian national dish exists -- the Lamb and Cabbage Stew must be it. The stew is easy to make. The most important ingredient is time.
    By Andreas Viestad

    Lamb and Cabbage Stew

    Share
    Print Friendly
    Servings: 8

    PREPARATION:

    • 1

      Layer the meat and cabbage in a large pot. Add 1 tablespoon of the black peppercorns, the bay leaves, and butter. Sprinkle with the flour and add the water. Cover and slowly bring to a boil over medium-low heat. Cook for 2 hours over low to medium-low heat, until the meat is very tender and the cabbage is soft. If you want the stew to be a bit spicier, add 1 more tablespoon black peppercorns and cook for another 15 minutes. Season with salt to taste.

    • 2

      Remove the bay leaves and serve the stew in the pot or a deep serving dish.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S01 E02 Honey-Coated Lamb. Bookmark the permalink.
  • Comments

  • Related articles

  • Servings: 8

    PREPARATION:

    • 1

      Layer the meat and cabbage in a large pot. Add 1 tablespoon of the black peppercorns, the bay leaves, and butter. Sprinkle with the flour and add the water. Cover and slowly bring to a boil over medium-low heat. Cook for 2 hours over low to medium-low heat, until the meat is very tender and the cabbage is soft. If you want the stew to be a bit spicier, add 1 more tablespoon black peppercorns and cook for another 15 minutes. Season with salt to taste.

    • 2

      Remove the bay leaves and serve the stew in the pot or a deep serving dish.

  • Recipes and articles

  • Join us on Facebook

  • Recent Recipes