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  Added: May 11, 2011  •  Visited (491)  •  Print version Print this recipe (20)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Mutton And Cabbage
(Far I Kal)
As soon as the autumn slaughtering of sheep takes place, Norwegian housewives prepare this popular national dish.

What You Need:
  • 2 pound lamb or mutton breast and/or shoulder
  • 1 oz butter
  • Flour
  • 4 pound white winter cabbage
  • 1 tablespoon peppercorns

  • How To Cook:
    1. Chop the meat into suitable serving pieces.

    2. Prepare the cabbage by removing the thick stalk and cutting it into rough cubes about an inch thick. (Allow twice as much cabbage as meat.)

    3. Melt 1 oz. butter in a large, thick-bottomed saucepan, sprinkle with flour; add the cabbage and mutton in alternate layers, sprinkling each with salt and a little flour and adding the peppercorns here and there.

    4. Pour on boiling water until it reaches about one-third of the way up the contents of the pan.

    5. Simmer slowly for 2 - 3 hours, stirring occasionally to prevent burning.

    NOTE:
        It is quite common to prepare sufficient for two dinners as this dish loses nothing in being heated a second time-e-on the contrary, many people hold that the second serving is better.
     
    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine ╗ Europe ╗ Norway
    Dish ╗ Main Courses
    Main Ingredient ╗ Meat & Poultry ╗ Lamb
    Main Ingredient ╗ Vegetables ╗ Cabbage
    Main Ingredient ╗ Dairy ╗ Butter

     





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