Kjöt í káli

Meat in cabbage

So-called one-pot dishes are/were very popular, and many people love (or hate) them. This is a very classic Icelandic dish that is prepared in just one pot - so stew is its traditional form.

In any case, I am very enthusiastic about the result.

The preparation is specifically designed to stack all the ingredients in the pot, cover with the cabbage leaves and then pour the meat broth over them and let everything simmer slowly. But under no circumstances should you stir!

Ingredients for 4 persons

700 g fresh lamb
1/2 head white cabbage
4 potatoes
4 carrots
1 tsp coarse sea salt
1 pinch of pepper
1 tsp ground cumin
500 ml meat broth


Preparation

Cut the meat into cubes - about half into larger cubes (approx. 3 x 3 cm) and the rest into smaller pieces.

Wash, peel and roughly dice the potatoes.

Wash, peel and slice the carrots.

First place the large cubes of meat on the bottom of a large pot.

Spread the potato and carrot pieces on top.

Now add the smaller pieces of meat on top and sprinkle with salt, pepper and caraway.

Wash and clean the white cabbage and remove the stalk. Shred the cabbage leaves a little and place them on the meat.

Pour in the vegetable stock and then let the whole thing simmer over low heat for about 1.5 hours - if necessary, add more water if it becomes a little dry.

Then serve the dish with bread.

[Translated from here.]