Mutton cabbage as grandmother made it

Sheep cabbage that my grandmother made it is a great favorite in our family, and not without reason. In most mutton cabbage recipes, put meat and cabbage in layers in a saucepan and cook for 2 hours. I don't think the meat is finished at the same time as the cabbage then, so I do what my grandmother did, cook the meat alone for 2 hours first. The mutton cabbage tastes good the day you make it, but even better the next day, when it is reheated. This recipe is suitable for 8 people, or 4 people for two days.

3 kg lammekjøtt, jeg bruker halvparten fårikålkjøtt, som gjerne er bog eller annet kjøtt med mye bein og halvparten lammelår i skiver

6 dl vann

1 pose hel pepper

3 ss havsalt

3 kg hodekål i båter

Place the meat with the fat side down in a large saucepan. Add water, bring to a boil and froth off. Add pepper and salt and cook for a minimum of 2 hours. Add the cabbage and let it cook until the meat easily falls off the bone and the cabbage is well cooked. Taste if more salt is needed.

Mutton cabbage as grandmother made it
Mutton cabbage as grandmother made it

If you want to subscribe to news from the blog, you can sign up by sending us your e-mail address here. The newsletter is completely free.

You can also follow the blog on Facebook .

% d bloggers like this: