Mutton-in-cabbage – How Norwegian traditional dishes translate beautifully

This is not going to be a linguistically inspired post, but another post with a recipe for another Norwegian dish. As many traditional Norwegian dishes, it is easy to make. It takes some time to finish, but it’s as easy as cooking gets.

You need one cabbage and about 800grams of lamb meat for 3-4 people. Chop the cabbage into large pieces and layer it in a tall pot, first one layer of cabbage, then a layer of meat, continue until you run out of meat. Add a little bit of water, about half a litre, and whole pepper and a little salt. Leave on low heat with a lid on for some hours. Serve with potatoes.

Images are not mine, but we had already started eating when I thought of taking pictures, and they did not turn out well.

 

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