Lamb in cabbage stew

Lamb in cabbage stew
Lamb in cabbage stew


Cut the meat into portion size chunks and cut the cabbage into large slices. Layer the meat and cabbage in a large saucepan, sprinkling the salt and the whole peppers between the layers. Pour over the water and simmer on low heat until the meat is tender.

If you want a thicker sauce, sprinkle 1-2 dsp flour between the layers of meat and cabbage.

Serve with boiled potatoes.


  • 1,5 kg scrag end of sheep, preferably lamb
  • 1,5 kg cabbage
  • About 2 tsp whole peppers
  • 2 tsp salt
  • About 3 dl water

One of Norway`s national dishes

(serves 8)

From: Norway