Ingredients with Measurements:
- 1 pound Fenalår (Norwegian cured lamb leg)
- 1 head of cabbage, chopped
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot or Dutch oven
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onions and garlic and sauté until softened, about 5 minutes.
3. Add the carrots and celery and sauté for another 5 minutes.
4. Add the chopped cabbage and sauté until it starts to wilt, about 5 minutes.
5. Add the dried thyme and rosemary and stir to combine.
6. Pour in the chicken or vegetable broth and bring to a boil.
7. Reduce the heat to low and simmer for 30 minutes.
8. While the stew is simmering, slice the Fenalår into thin strips.
9. Add the Fenalår to the pot and simmer for an additional 10 minutes.
10. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Fenalår can be substituted with any cured meat such as prosciutto or ham.
- Chicken or vegetable broth can be substituted with water.
Variations:
- Add potatoes or sweet potatoes for a heartier stew.
- Use different herbs such as thyme, rosemary, or sage.
- Add a can of diced tomatoes for a tomato-based stew.
Tips and tricks:
- Use a sharp knife to slice the Fenalår into thin strips.
- Make sure to chop the vegetables into similar-sized pieces for even cooking.
- Taste the stew and adjust the seasoning as needed.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until warmed through.
Presentation ideas:
Serve the stew in bowls with a sprinkle of fresh herbs on top.
Garnishes:
Fresh herbs such as parsley or thyme.
Pairings:
Serve with crusty bread or a side salad.
Suggested side dishes:
Roasted root vegetables or mashed potatoes.
Troubleshooting advice:
If the stew is too thick, add more broth or water to thin it out.
Food safety advice:
Make sure to cook the Fenalår to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Fenalår is a traditional Norwegian dish made from cured lamb leg.
Flavor profiles:
Savory, salty, and slightly sweet.
Serving suggestions:
Serve the stew as a main course for dinner.
Related Categories
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Region: Norwegian
Taste: Savory, Tangy, Herbal, Earthy, Comforting