- 4 pounds (2 kg) mutton (preferred but nearly impossible to find outside of Kentucky, where mutton is still eaten as BBQ) or just use lamb on the bone (shoulder, shank or neck) cut into 1 inch (3 cm) slices
- 1 pound (½ kg) smoked lamb bacon (TFD addition) – if you’re going for the traditional recipe, increase lamb on the bone by 1 pound)
- 5 pounds (2 ½ kg) green cabbage
- 2 ¼ cups (500ml) water
- 6 tsp whole black peppercorns (if going traditional) or use my version: 2 tsp black, 2 tsp white and 2 tsp green peppercorns (drained)
- Salt, to taste (about 3 tsp or so)
- 1 Bay Leaf (optional)
- 3 juniper berries, crushed (optional)
- Cut the cabbage into quarters down the core and cut each quarter into 3-4 wedges (the idea is to keep part of the core on each segment, which will hold the leaves together and prevent the whole thing disintegrating while cooking).
- Pour the water into a large casserole pot, add crushed juniper and bay leaf. Place a layer of lamb, then a layer of cabbage into the pot, seasoning each layer with salt and some of the whole peppercorns as you go.
- Repeat this layering process until you have used up all the ingredients. The final layer on the top should always be cabbage.
- Cover tightly and bring to the boil, turn down heat and simmer over a very low heat for 2-3 hours until the lamb is really tender and falling off the bone (check the water level now and then, making sure the pan doesn’t run dry).
- Serve on warmed plates with boiled potatoes, flatbrød, and homemade lingonberry jam. The juices in the bottom of the pot make an excellent gravy.