At this time of the year
when we get this years lamb in the store
Most Norwegians enjoy this dish
once or several times.
It's called "Får i kål" which means
"sheep in cabbage"
But usually we use meat from lamb.
Lamb, cabbage, salt and whole black pepper corn, and water.
And you have to take your time, because the longer it cooks the better it gets!
Most Norwegians will tell you that it it tastes better the second time you warm it up.
So a lot of us, make enough for two og three days.
A man I knew, he used to make enough for a week,
and then he reheated it again and again
enjoying every serving he had.
If your belly gets upset by the well cooked cabbage
Its a good ide to have a little drink of Aquavit
which with its caraway settles the stomach.