1 kg (2¼ Lbs) sliced lamb, shoulder or breast
3 Liters (quarts) water
1½ Tsp salt
2-3 dl (¾-1¼ cups) rice
500 g (1 Lb) carrots
500 g (1 Lb, about 1/2 small) cabbage, in thin wedges
1 Tbsp minced onion


Place the meat in cold water and bring to a boil. Skim well. Add salt. Simmer until the meat is tender, 45&shyp;60 minutes.

Rinse the rice and add to the meat stock with whole carrots, cabbage wedges, and onion. Simmer until the rice is done, about 20 minutes.

Arrange the meat and vegetables on a serving platter. Serve with soup and boiled potatoes.

The Norwegian Kitchen is available for purchase, through the Vesterheim Bookstore.

Vesterheim Museumsbutikk
523 West Water Street
IA 52101
(800) 979-3346