Sheep in cabbage, often referred to as Norway’s national dish. Consists of lamb or mutton. Cooked with cabbage or white cabbage. Served with boiled potatoes and bread.
Lambs are young sheep and the difference between them lies in their age. A lamb is younger than a year old. Lamb has a milder meat flavor than a full-grown sheep. Lamb also usually has a thinner layer of fat and is more tender.
As for the meat, lamb is considered more delicate and has a sweeter flavor, while mutton has a stronger and more intense flavor.
6 servings
1 kg boneless mutton or lamb
1.5 kg pointed cabbage or white cabbage
3 tbsp wheat flour
2 cloves
2 bay leaves
3 tsp whole black pepper
2 tsp salt
1 l water
2 chicken stock cubes
Cut the cabbage into coarse pieces. Brown half the batch.
Trim the meat and cut into pieces. Brown the meat in rapeseed oil and butter.
Turn the meat and browned cabbage in a pot. Dust with flour between turns.
Add the cloves, bay leaves, pepper and salt. It is an advantage if the spices are placed in a tea ball.
Simmer over low heat for 2-3 hours or until the meat is tender.
When about 30 minutes remain, add the rest of the cabbage.
Fish out the cloves, pepper and bay leaves. Now you are happy with the tea ball.
Season with salt and pepper.
