”Får i kål”
(Sheep in cabbage)
Ingredients:
3 ¾ kg mutton stew meat
3 ¾ kg cabbages
10 teaspoons whole
peppercorns
5 teaspoons salt
7 ½ deciliters water
Potatoes for serving
Procedure:
1. Cut the cabbage into wedges.
2. Layer the meat and cabbage on top of each other in a
casserole (meat at the bottom with the fat side facing
down). Sprinkle salt and pepper between the layers.
3. Pour water over the meat and cabbage. Bring to a
boil and let the mutton stew meat cook on a low heat
until the meat is tender (until it detaches from the
leg). It takes about two hours.
4. Serve it with boiled potatoes.