The book uses breast or shoulder of mutton.

How long does it cook?

The meat boils for about 1 hour before the rest of the cabbage goes in, about 3 hours in all.

Mutton and cabbage stew (II)

Name: Mutton and cabbage stew (II)
Prep time: 30 min
Cook time: 2 h 40 min
Total time: 3 h 10 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 2.25 kg mutton from breast or shoulder (2–2.5 kg, chopped into pieces); 4 kg cabbage (trimmed, blanched and cut up); 1 tbsp whole peppercorns; 1 tbsp salt; 50 g plain flour; water (boiling, to half cover the meat)

Mutton tossed in flour and layered with cabbage, pepper and salt, half covered with boiling water and simmered until everything is tender. From Erken's Stor kokebok (1949), p. 268.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 268 (falt i det fri)

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About the dish

Får i kål is an old Norwegian stew; this is the second version in the 1949 edition.

How to make it

1
Prepare the meat
Chop the meat into pieces, wash in lukewarm water and dry. Toss the pieces in flour.
2
Layer
Layer the meat in the pot with a little over half the cabbage. Sprinkle pepper and salt between the layers.
3
Boil
Pour boiling water over so it comes halfway up the meat. Boil for about 1 hour.
4
Add the rest of the cabbage
Add the remaining cabbage and simmer under a lid until everything is tender, about 3 hours in all.

Changes from the original

Measures are in modern units. The meat is given as 2–2.5 kg; 2.25 kg is used in the list.

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Frequently asked questions

Which meat is used?: The book uses breast or shoulder of mutton.
How long does it cook?: The meat boils for about 1 hour before the rest of the cabbage goes in, about 3 hours in all.

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