Norwegian Lamb and Cabbage Stew

    Norwegian Lamb and Cabbage Stew

    5saves
    2hours15min


    21 people made this

    This is a very popular dish from Norway which is usually served with boiled potatoes sprinkled with parsley.

    Ingredients
    Serves: 4 

    • 250g lamb pieces
    • 1 head cabbage, cored and sliced
    • 2 cups (500ml) water
    • 1 1/2 tablespoons whole black peppercorns
    • salt to taste

    Directions
    Preparation:15min  ›  Cook:2hours  ›  Ready in:2hours15min 

    1. Arrange a layer of lamb in the bottom of a casserole or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can. Tie the peppercorns into a small piece of cheesecloth or muslin and place in the centre of the casserole. Pour the water over all and cover with a lid.
    2. Bring to the boil then simmer over low heat for 2 hours. Remove the package of peppercorns before serving.

    Recently Viewed

    Reviews (3)

    by
    1

    I love this stuff! I grew up with it, and have made the dish over and over again. I don't know why it would take 2 hours to prepare it though - about 30 minutes is more like it, and the dish will benefit from cooking longer than 2 hours. Beside that - this is the way I have made this dish for the last 30 years. And - don't forget to serve it with boiled potatoes. All traditional Norwegian recipes, more or less, are served with boiled potatoes. Faarikaal - which means sheep in cabbage - is even better the next day. Make a huge pot full, I use a big stock pot - and enjoy this meal for at least two days! - 29 Sep 2008

    by
    1

    Fabulous! I really enjoyed this--it was very easy to make. (I may be biased since I grew up eating Norwegian food) Either way, thanks for posting! - 29 Sep 2008

    by
    0

    I thought this recipe was good but a little on the bland side for serving guests. I am Ukranian background and shared it with my mother and she loved it. However, we grew up with rather bland dishes and it actually brought back some fond memories of my grandmother's kitchen and cooking for both of us. The only difference is that my mother thought my greatgrandmother added some tomatoes, so possibly I would try adding a small can of stewed tomatoes the next time I made it. - 29 Sep 2008

    Write a review

    Click on stars to rate