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Får i kål recipe, Norwegian lamb and cabbage stew


Får i kål recipe, far i kal, or "sheep in cabbage".
Classic lamb and cabbage stew from Norway.

Serves four:

1 kilo (2 pounds) Lamb, middle neck or breast preferably
1 kilo (2 pounds) White Cabbage
1/2 Leek
2 Bayleaves
0.5 litres (2 cups) Water
10 Peppercorns

fresh Parsley
Butter
Salt

1. Trim the meat and cut into large cubes. Cut the cabbage into large pieces. Dice the leek.

2. Fry the meat, leek and cabbage in the butter until browned. Make layers of cabbage and meat in an oven-proof casserole dish. Season each layer with salt and pepper.

3. Add the water and the bay-leaves, cover with a lid and simmer for about 1,5 hours, or until the meat is tender. Serve with sprinkled finely chopped parsley and boiled potatoes.

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