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  • Røros Cabbage
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    Is this Norway's best casserole dish? Well, it would certainly reach the finals if it was ever nominated for a prize. Serves both as a soup starter as well as main course!
    By Andreas Viestad

    Røros Cabbage

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    The funny thing about this dish is that it contains absolutely no cabbage and the experts are unable to agree about how the name originated. Whatever the truth, we’re talking here about a generous, rich casserole dish containing different sorts of meat. Prepare loads and eat it for many days to come, or freeze it for later on.

    Servings: 6

    PREPARATION:

    • 1

      Allow the peas and pearl barley to soak overnight, or at least for a few hours.

    • 2

      Place all the ingredients in an oven-proof casserole dish.

    • 3

      Add water to just cover the ingredients. Bring to the boil, put the lid on and place the casserole dish in the oven at 150oC for 5 hours.

    • 4

      Skim off the fat at regular intervals.

    • 5

      Serve the soup as a starter. Ladle the stock into soup bowls and add crushed crispbread just before serving, like a sort of Norwegian pasta. Serve the meat and vegetables as a main course.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S08 E02 Old-Fashioned Sweet Tooth. Bookmark the permalink.
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  • The funny thing about this dish is that it contains absolutely no cabbage and the experts are unable to agree about how the name originated. Whatever the truth, we’re talking here about a generous, rich casserole dish containing different sorts of meat. Prepare loads and eat it for many days to come, or freeze it for later on.

    Servings: 6

    PREPARATION:

    • 1

      Allow the peas and pearl barley to soak overnight, or at least for a few hours.

    • 2

      Place all the ingredients in an oven-proof casserole dish.

    • 3

      Add water to just cover the ingredients. Bring to the boil, put the lid on and place the casserole dish in the oven at 150oC for 5 hours.

    • 4

      Skim off the fat at regular intervals.

    • 5

      Serve the soup as a starter. Ladle the stock into soup bowls and add crushed crispbread just before serving, like a sort of Norwegian pasta. Serve the meat and vegetables as a main course.

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