Lamb and Cabbage Stew
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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
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.
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.
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