I have promised a recipe from Norway. Here it comes... You are more than welcome to ask about what you don´t understand. Cooking language is not my table. But to do this cooking I like. It is very good, and old recipe, but for all what I know it is used many places.
Lamb in cabbage 4 porsons
1 kilo lamb meat 1,5 kilo cabbage 2-3 teaspoons salt 2 teaspoons whole black pepper wheat flour ca. ½ liter water
Cut the meat in portions pieces, cut the cabbage in boats, lay the fatest meat in the pan first. Then cabbage. Cabbage most be on the top at the end. Between meat and cabbage there shall be salt and pepper. The cookingbook do not mention wheat flour, but I use 1 soup spoon between every time I put in cabbage to get a bit thicker sous. Let it then be cooking underneath lock for about 2 hours. Be careful so the food do not get burned. If the water evaporate, add (pour) on some more.
Almost forgot: Serve with good potatos.
This meal is most eaten in autumn when both the lamb, cabbage and potatos are fresh and best.
Enjoy :p Kindest Regards, rfor

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From the land of the midnight sun ;-) rfor

Anyone who have tried this meal??????? Or been even close to it??
Kindest Regards, rfor

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From the land of the midnight sun ;-) rfor