Lamb and Cabbage

Lamb and cabbage © kvalifood.com

Lamb and cabbage is the simplest stew in Scandinavia — meat and cabbage layered in a pot with salt, peppercorns, and water, simmered for three hours. It needs almost no preparation and looks after itself. The cabbage goes silky soft and absorbs the flavour from the lamb; the lamb becomes tender enough to fall off the bone. Serve with rye bread and mustard.

Ingredients

Yields 4 servings

  • 1–1½ kg (2¼–3¼ lb) bone-in lamb shoulder, neck, or breast
  • 1 large head of white cabbage, quartered and cut into large pieces
  • salt
  • 1–2 tbsp whole peppercorns
  • 400 ml water
  • 1–2 bay leaves (optional)

On the side

  • dark rye bread
  • mustard

Directions

Layering

Place the lamb pieces in the bottom of a heavy-bottomed pot. Spread half the cabbage on top. Sprinkle with salt and peppercorns. Add the remaining meat and cabbage. Finish with a layer of cabbage on top. Add the bay leaves if using. Pour cold water over.

Simmering

Bring to a boil over medium heat and skim thoroughly. Put the lid on and reduce to low heat. Let the stew simmer for about 3 hours — do not stir. The cabbage will gradually collapse completely. Add a little water along the way if the pot looks dry.

Serving

Season with salt and serve directly from the pot in deep plates. Rye bread and mustard on the side.

Notes

  • The whole peppercorns are not just for show — they soften during 3 hours of cooking and are not unpleasant to bite into
  • Use bone-in pieces; the bone marrow enriches the flavour noticeably and is essential to the character of the dish
  • The stew improves noticeably the next day; reheat over low heat and add a little water
  • Lamb and cabbage is closely related to the Norwegian national dish fårikål (sheep and cabbage) — the Norwegian version uses mutton, the Danish one lamb
  • Freezing: 3 months