Lamb and Cabbage Stew

Kitchen of Light New Scandinavian Cooking with Andreas Viestad
Cookbook 46, Recipe 1 (total 95)

The New Scandinavian Cooking Series with Andreas Viestad is my favorite cooking show. He is happy, enthusiastic and has great recipes.

Did I like it? I've made this recipe at least three times before - it's excellent. The only problem with this recipe is the water. The printed version calls for 4 cups, the TV episode calls to cover the cabbage and meat with water - in my experience that's 8 cups - twice as much.

Recipe: 4.5 lbs of misc. lamb cuts (a roast, a shank, neck bones and some ribs is a nice mix) cut into chunks. 1 cabbage cut in half and then thinly sliced. Into your largest pot layer the meat and cabbage. Add 2 T whole black peppercorns, 2 bay leaves, 3T butter and 1T flour, Add water and stop as it just approaches the top layer of cabbage. Bring to a boil over medium heat and then simmer for 2 hours. Add salt (aprox 1.5 T kosher) and simmer for 30 more minutes. Serve with bread and beer.