The best food is often the simplest – and for this particular autumnal favourite, simplicity is the name of the game. Translated exactly from Norwegian to English, the title of this dish is literally “sheep in cabbage”, and that is pretty much all that’s in it – but don’t let the simplicity dissuade you. This food is warm, hearty and surprisingly sensational.
- 1kg lamb or mutton (shoulder, neck or shank are most common), cut into slices roughly 3cm thick (lamb forequarter chops work great if you don’t have the time to go see a butcher and get specific)
- 1kg green cabbage, cut into wedges roughly the same size as the pieces of meat
- 30 black peppercorns
- Salt to taste
Layer the cabage and meat in a stock pot, add the peppercorns and just cover with water. Season with the salt, cover the pot and bring to the simmer over a medium heat.
Cook the dish for 45-90 minutes (depending on whether you’re using lamb or mutton – lamb requires less time, mutton more) until the meat is fully cooked and tender. If you need to add water during the cooking process, feel free but don’t stir the pot – just spin the pot a little occasionally to make sure nothing sticks.
When everything’s ready, give it a taste, add more salt if you want, and serve.
- If you’d like a thicker gravy, you have a couple of options to choose from
- grate a potato into the pot as the meal is cooking
- coat the raw meat with flour prior to putting in the pot
- If you don’t like eating peppercorns, you can tie them all up in a gauze bag before putting them in the pot – this way you get all of the flavour but none of the peppery bite.
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