får i kål



  • A lamb and cabbage casserole consisting of blanched and possibly parboiled breast of lamb or shoulder of lamb, trimmed, defatted and cut in pieces, layered with cabbage in a large pan with a few peppercorns, salt and flour between each layer, covered in stock and simmered 1.5 to 2 hours. Served garnished with chopped parsley. It may be reheated.