A comforting and traditional Norwegian dish combining tender lamb and cabbage in a flavorful stew.
Cut the cabbage into wedges, keeping the core intact to hold the layers together.
Keeping the core intact helps the cabbage wedges hold their shape during cooking.
Layer the bottom of a large pot with the lamb pieces, ensuring an even distribution.
Start with the fattiest pieces of lamb to render flavor into the pot.
Add a layer of cabbage wedges over the lamb.
Arrange the cabbage wedges snugly to ensure even cooking.
Sprinkle some peppercorns, salt, and a bit of flour over the layers.
Distribute the seasoning evenly for a balanced flavor.
Repeat the layering process until all ingredients are used, finishing with a layer of cabbage.
Press down gently on the layers to compact them slightly.
Add water to the pot until it just covers the top layer of cabbage.
Use warm water to speed up the cooking process.
Bring the pot to a boil, then reduce the heat to a simmer. Cover and cook for about 2 hours, until the lamb is tender.
Check occasionally to ensure there's enough liquid in the pot.
Serve the stew hot, garnished with fresh parsley if desired.
Pair with boiled potatoes or crusty bread for a complete meal.
