The Norwegian national dish is very simple and easy to make. We use winter cabbage which is more compact, The cabbage we buy during summer months can not be used as it is too tender. This is an autumn dish when the lamb is fresh and easy to get hold of. The meat needs at least 2 hours to cook tender and has to be sirloin, with some fat and bones as this is crucial to obtain the right taste.
1,5 kg lamb meat, sirloin with bones, cut into rough bites
2 kg cabbage
2 – 3 tsp salt
300 ml Water – not more
Potatoes pealed , cooked whole and served on the on the side
Cut the cabbage in big boats. Layer the cabbage and meat in a big bowl and sprinkle with salt and pepper corns. Add approx. 300 ml water and bring to boil. Let it simmer with a cover on a low heat until the bones release from the meat. Do not stir while cooking. Serve with boiled potatoes on the side. The whole peppercorns add flavour and you can remove them from the plate while eating.
