Ingredients

3 kg (6 1/2 pounds) sliced lamb shoulder, neck, or breast on the bone
3 kg (6 1/2 pounds) cabbage, in large wedges
salt
1 tbsp black peppercorns
1 liter (quart) boiling water
1 1/2 dl (2/3 cup flour)
1 1/4 dl (1/2 cup) cold water

 

Directions

In the late fall, lamb and cabbage stew is a popular Sunday dinner dish.

In a wide, heavy pot, layer the meat with the cabbage, sprinkling each layer with salt and peppercorns. Add boiling water.

Bring to a boil and simmer until the meat is tender, about 1 1/2 hours.

Season with salt and pepper. The stock should be quite peppery. Stir the flour into the cold water, then stir into the pot to thicken. Bring to a boil.

Serve with boiled potatoes.


The Norwegian Kitchen is available for purchase, through the Vesterheim Bookstore.

Vesterheim Museumsbutikk
523 West Water Street
Decorah, 
IA 52101
(800) 979-3346
www.vesterheim.org