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.
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