Lamb and Cabbage Stew with Whole Peppercorns

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A comforting Norwegian classic where tender lamb layers with cabbage in a peppery broth, simmered until deeply flavorful and served with simple boiled potatoes. This Norwegian-inspired one-pot recipe, ready in about 150 minutes, pairs lamb shoulder, cabbage, black peppercorns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.2 kg lamb shoulder
• 1 large head (about 800 g), thinly sliced cabbage
• 2 tbsp whole black peppercorns
• 2 tsp salt
• 1.5 L water
• 800 g, quartered potatoes

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 1.2 kg lamb shoulder pieces in a large heavy pot, then layer 400 g of sliced cabbage evenly over the meat.
2. Step 2: Sprinkle 2 tbsp whole black peppercorns and 2 tsp salt between cabbage layers, then top with remaining 400 g cabbage.
3. Step 3: Pour 1.5 L water over the cabbage, ensuring it covers all ingredients, then bring to a gentle simmer over medium-low heat for 2 minutes.
4. Step 4: Cover the pot, reduce heat to low, and simmer uncovered for 1 hour and 45 minutes until lamb is fork-tender and cabbage is wilted.
5. Step 5: Add 800 g quartered potatoes during the last 25 minutes of cooking, stirring gently to submerge.
6. Step 6: Simmer uncovered for 25 minutes more until potatoes are tender and broth has reduced slightly, stirring occasionally to prevent sticking.