Prep 20 mins
Cook 1 hr 15 mins
This traditional recipe is especially popular in the early autumn when farmers in Norway bring their sheep down from high elevations where they’ve grazed all summer on wild grasses, weeds and fragrant herbs that grow on the mountains.
- 2 lbs lamb (lamb chops work also) or 2 lbs mutton (lamb chops work also)
- 1 small cabbage
- 1 teaspoon salt
- 10 black peppercorns
- 1 bay leaf
- up to 2 cups water
- finely chopped parsley
- 1 cup sour cream (optional)
- Trim and cut the meat into large, even-sized cubes and then blanch in boiling water.
- Remove some of the outer, coarse leaves of the cabbage and cut the stalk away.
- Make layers of cabbage and meat in a heavy casserole. Sprinkle with salt and peppercorns between layers. Add the bay leaf and sufficient water to cover the ingredients.
- Bring to a boil and skim the surface well; turn down the heat and cover with a lid. Simmer on low heat for 60-90 minutes or until the meat is tender.
- Just before serving, sprinkle with parsley. Serve with hot French bread or with Danish rye. You can also make a gravy from any remaining seasoned lamb broth in the pan and pour it over the potatoes.
You should sprinkel some flour at each level, it thickens the sauce a little. One of my favorites. :)