This is a popular meat dish from Southern Norway. Lamb and cabbage are layered and stewed with peppercorns. Serve with boiled potatoes that have been sprinkled with parsley.
INGREDIENTS (for 4 servings):
- 8 ounces sliced lamb meat
- 1 head cabbage, cored and sliced
- 2 cups water
- 1 1/2 tablespoons whole black peppercorns
- salt to taste
Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can. Tie the peppercorns into a small piece of cheesecloth, and place them in the center of the casserole. Pour the water over all, and cover with a lid.
Bring to a boil, then simmer over low heat for 2 hours. Remove the package of peppercorns before serving.