Recipe #3067
Norwegian Lamb and Cabbage Stew
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 20 min |
8 to 10
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Lamb |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 5 lb. (2.2 kg) lamb shoulder or breast, sliced
- 2 green cabbages, cut into wedges
- Salt and freshly ground pepper to taste
- Hot water to cover
- 1/3 cup (80 mL) flour*
Preparation
In a big stewpan, alternate layers of cabbage and lamb.
Sprinkle each layer of meat with salt and pepper.
Add boiling water to cover and simmer on medium-low heat for about 60 minutes or until meat is tender.
Transfer meat and cabbage to a platter.
In a small bowl, mix flour with a little cold water and stir into pan juices.
Bring to a boil to thicken.
Pour sauce over meat and cabbage. Serve.
Suggestion
In some regions of Norway, carrots, turnips and potatoes also go into the stew during cooking.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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