LAMB AND CABBAGE STEW

A different blip today:-)
Lamb and cabbage stew is one of Norway's national dishes that are eaten in the autumn.

Today we supplemented with garlic and cayenne pepper, but here is a traditional recipe:
INGREDIENT: 4 persons:
3 kg (6 1/2 pounds) sliced lamb shoulder, neck, or breast on the bone
3 kg (6 1/2 pounds) cabbage, in large wedges
salt1 tbsp black peppercorns
1 liter (quart) boiling water
1 1/2 dl (2/3 cup) flour
1 1/4 dl (1/2 cup) cold water

DIRECTION:

In a wide, heavy pot, layer the meat with the cabbage, sprinkling each layer with salt and peppercorns. Add boiling water.
Bring to a boil and simmer until the meat is tender, about 1 1/2 hours.
Season with salt and pepper. The stock should be quite peppery. Stir the flour into the cold water, then stir into the pot to thicken. Bring to a boil.
Serve with boiled potatoes.

Enjoy!

Now on out way to the theater!