Norwegian Lamb & Cabbage Stew
Two favorite Scandinavian foods, lamb or mutton, and cabbage are combined to make this easy-to-prepare stew, which in Norway is called far i kal. It is a good family winter dish.
Remove any excess fat from the lamb and cut it into 2-inch cubes. Cut the centre core from the cabbage. Remove and discard any wilted leaves. Cut the cabbage into wedges. Brown the lamb cubes and the cabbage separately in the butter, adding more if necessary, in a large skillet or saucepan. Arrange in layers in a large saucepan with each layer sprinkled with flour and salt. Add the bay leaf and peppercorns. Pour in the bouillon or water, enough to cover the ingredients. Bring to a boil. Skim off any fat. Cover and cook slowly for about 1 and a half hours, or until the ingredients are tender. Remove and discard the bay leaf and peppercorns. Serve sprinkled with parsley and accompanied by boiled potatoes.