This old dish is very common in all of the Scandinavian countries. Just small differences between the countries. Like Denmark often have syrup in it.
This is the Swedish way and of course you can, like I do, carrots and onions.
Får i kål – Lamb in cabbage
- 750 g diced lamb meat
- 500 ml water
- 1 beef broth cube
- 1 bay leaf
- 10 black pepper corn
- 1 small cabbage, cut in large pieces
- 1 ruff chopped onion
- 2 carrots in big pieces
Start to heat the frying pan and add butter. Fry the cabbage a bit so it gets some colour.
Remove the cabbage from the pan and add more butter. Fry the meat until it’s got a nice colour.
Put the meat and cabbage a pot.
Add the water, broth, salt, pepper and the rest of the vegetables.
Let it sim in low heat for about 50-60 minutes.
Serve with boiled or mash potatoes. (The vikings didn’t had potatoes, so probably they ate it with suedes