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Print this Recipe    Lamb Cabbage

Lamb a la Norwege (Lamb and cabbage)

200-250g lamb meat per person
1 large cabbage for every 4 people
whole black pepper
parsley
salt
water

Chop the lamb into medium large pieces, any part of the lamb will
do. Place the meat into a large casserole, and sprinkle with whole
black pepper (at least 4 tablespoons, more if you like!!) and salt
to your liking. Cover the meat with cold fresh water, and boil for
1 hour. In the meantime chop the cabbage into large pieces (each
whole cabbage into 8 pieces). Add the cabbage to the casserole
after one hour, and boil until the cabbage is soft. When the meat
is easily parted from the bones, remove from the stove and sprinkle
with freshly chopped parsley. Serve with boiled potatoes, beer and
an aquavite snaps (scandinavian type of snaps).

Tips: You should chew the peppercorns, together with the lamb it
is delicious!

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