Norwegian Lamb and Cabbage Stew

local_grocery_store Ingredients

• 2 pounds lamb shoulder, bone-in, cut into chunks
• 1 head green cabbage, cut into wedges
• 1 tablespoon whole black peppercorns
• 2 teaspoons salt
• 2 cups water

restaurant_menu Method

1. 1.In a large pot, add the lamb shoulder chunks and sprinkle with salt.
2. 2.Layer the cabbage wedges on top of the lamb.
3. 3.Add the whole black peppercorns.
4. 4.Pour in the water.
5. 5.Cover the pot and bring to a simmer over medium heat.
6. 6.Reduce the heat to low and let it simmer gently for 2 hours, or until the lamb is tender and the cabbage is soft.
7. 7.Serve hot with crusty bread.

lightbulb_outline Tips

• chevron_rightFor an extra touch of flavor, you can brown the lamb chunks in a separate pan before adding them to the pot.
• chevron_rightLeftovers can be refrigerated and reheated the next day for an even more flavorful meal.
• chevron_rightFeel free to add other vegetables like carrots or potatoes for added texture and variety.