Lamb and Cabbage Stew with Whole Peppercorns
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 ready in about 150 minutes pairs lamb shoulder, whole black peppercorns, salt 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
Instructions
- 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.
- Step 2: Sprinkle 2 tbsp whole black peppercorns and 2 tsp salt between cabbage layers, then top with remaining 400 g cabbage.
- 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.
- 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.
- Step 5: Add 800 g quartered potatoes during the last 25 minutes of cooking, stirring gently to submerge.
- Step 6: Simmer uncovered for 25 minutes more until potatoes are tender and broth has reduced slightly, stirring occasionally to prevent sticking.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lamb and Cabbage Stew with Whole Peppercorns take to make?
Total time is about 150 minutes (25 min prep + 125 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lamb and Cabbage Stew with Whole Peppercorns?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder from drying out.
Can I substitute ingredients in Lamb and Cabbage Stew with Whole Peppercorns?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lamb and Cabbage Stew with Whole Peppercorns for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lamb and Cabbage Stew with Whole Peppercorns?
Norwegian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
