Lamb and Cabbage

Lamb and Cabbage © kvalifood.com

Lamb and cabbage is the simplest stew in the Nordic kitchen — meat and cabbage layered in a pot with salt, peppercorns and water, simmered for three hours. It takes almost no preparation and looks after itself. The cabbage turns 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 lbs) lamb shoulder, neck or breast, bone-in
  • 1 large white cabbage, quartered and cut into large pieces
  • salt
  • 1–2 tbsp whole peppercorns
  • 400 ml water, to taste
  • optional: 1–2 bay leaves

Accompaniments

  • coarse 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 rest of the meat and cabbage. Finish with a layer of cabbage on top. Add the bay leaves if using. Pour cold water over.

Simmering

Bring to the boil over medium heat and skim thoroughly. Cover with a lid and reduce to a low heat. Let the dish 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

Adjust seasoning with salt and serve directly from the pot in deep plates. Rye bread and mustard alongside.

Notes

  • Whole peppercorns are not decorative — they mellow during the 3 hours of cooking and are not unpleasant to bite into
  • Use bone-in pieces; the marrow enriches the flavour noticeably and is essential to the character of the dish
  • The dish improves markedly the day after; reheat on a low heat and add a little water
  • Lamb and cabbage is closely related to the Norwegian national dish fårikål (mutton and cabbage) — the Norwegian version uses mutton, the Danish version lamb
  • Freezing: 3 months