Andreas combines the elegant simplicity of Provencal and Tuscan cooking with the raw materials of his native Scandinavia. The result is a completely new approach to cooking – a range of delicious modern dishes with a history dating all the way back to the Vikings!
6 pounds (3kg) bone-in shoulder of lamb, trimmed of excess fat and cut into apx 1½ -inch pieces
4 pounds (2kg) green cabbage
(1½ heads), shredded
1 to 2 tablespoons black peppercorns
2 bay leaves
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
4 cups (1l)cold water
Fine sea salt
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.
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.
Remove the bay leaves and serve the stew in the pot or a deep serving dish.