LAMB AND CABBAGE (Stew)

Contributed by Inga Humlebek Frodesen, Valkyrien Lodge #1, Seattle, WA

  • 3 pounds lean lamb, cut into 2" cubes
  • 1 tbsp. whole peppercorns
  • 1/2 tsp. ground pepper
  • 2 Tbsp. salt
  • 1 head green cabbage, cut into large cubes
  • 2 Tbsp.. butter
  • 2 Tbsp. flour
Lamb in Cabbage (Faar i Kaal)
  1. Boil [lamb cubes] in as little water* as possible for about 30 minutes.
  2. Add whole pepper, ground pepper and salt.
  3. Stir in butter and flour.
  4. Add cabbage and let boil slowly for 30 minutes [covered for about 20 minutes and then open until sauce is thickened to gravy].
  5. Serve while it is still hot!
  1. Serves 6.
  2. It has a terrific flavor which makes this traditional dish still a favorite today!
  3. Serve with boiled potatoes.
  4. *Adding wine to substitue for some of the water gives it more flavor as does a clove or two of garlic boiled with the meat.