Imagine yourself transported to the enchanting lands of Norway, where culinary traditions are as rich and vibrant as the stunning fjords that grace its coastlines. Amidst this Norwegian gastronomic wonderland, one dish reigns supreme – lamb in cabbage! Ah, what a tantalizing delicacy it is! Juicy and tender cubes of succulent lamb nestle within layers upon layers of crisp green cabbage leaves, creating a masterpiece bursting with flavor. This iconic recipe has been passed down through generations, each cook adding their own touch of magic to its preparation. As you take your first bite, the aroma dances playfully around your senses; a harmonious blend of earthy lamb mingling with the subtle sweetness of the cabbage. Here is the recipe:
The ingredients are:
Lamb meat, cut into large pieces (neck, shoulder, shank): 2 kg
For a gluten-free option, omit 60g flour
Water, 4 dl
Approximately 2 kg of white cabbage, cut into large wedges.
Black peppercorns, 5 teaspoons
Salt, 3 teaspoons
The flour will help thicken the stew as it cooks, so combine the lamb meat and flour in a large bowl.
Put the water in a large casserole dish. Put the floured lamb in the bottom, followed by the cabbage. Add peppercorns and salt. Repeat this process until all the ingredients are used, finishing with the cabbage layer on top. There should be 1 part meat for every 4 parts cabbage in the recipe.
Put the lid on the pot and bring to a boil. Slowly cook the meat until it is tender and easily pulls apart from the bone, around two hours. You do not have to add more water than the stated amount to the cabbage because it contains a lot of water that will be emitted during cooking.
With freshly boiled potatoes and butter, serve warm.
