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.
Preperation:
- Servings: 6
-
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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Ingredients
2 dl. dried peas
1 dl. pearl barley
6-8 carrots, cut into 2 cm thick slices
300 g. salted pork shoulder
300 g. chuck beef (or other collagen-rich beef)
200 g. lamb roll
200 g. sausages containing chopped beef, pork or lamb
1 small mutton knuckle bone (or ham bone, or 100 g. cured leg of mutton, thinly sliced)
Wafer-thin crispbread to serve
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