Ingredients with Measurements:
- 2 lbs of pinnekjøtt (dried, salted lamb ribs)
- 1 head of cabbage, chopped
- 6 slices of bacon, diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 cup of water
- Salt and pepper to taste
Special equipment needed:
- Large pot with a steamer basket
- Skillet
Step-by-step instructions:
1. Soak the pinnekjøtt in cold water for at least 24 hours, changing the water every 6 hours.
2. Preheat the oven to 350°F.
3. Place the pinnekjøtt in a steamer basket and steam for 1-2 hours, until tender.
4. In a skillet, cook the bacon until crispy. Remove the bacon and set aside.
5. In the same skillet, sauté the onion and garlic until fragrant.
6. Add the chopped cabbage and water to the skillet. Cover and cook for 10-15 minutes, until the cabbage is tender.
7. Season the cabbage with salt and pepper to taste.
8. Arrange the pinnekjøtt on a baking sheet and bake in the preheated oven for 10-15 minutes, until crispy.
9. Serve the pinnekjøtt with the cabbage and bacon on the side.
- Time:
Preparation time: 24 hours (for soaking the pinnekjøtt)
- Cooking time: 2-3 hours
Temperature:
- Steaming temperature: Medium-high heat
- Oven temperature: 350°F
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 450
- Fat: 24g
- Carbohydrates: 20g
- Protein: 38g
Substitutions for ingredients:
- Pork ribs can be used instead of lamb ribs
- Kale or Brussels sprouts can be used instead of cabbage
- Pancetta or ham can be used instead of bacon
Variations:
- Add potatoes to the steamer basket with the pinnekjøtt
- Use different seasonings such as rosemary or thyme
Tips and tricks:
- Make sure to change the water when soaking the pinnekjøtt to remove excess salt
- Steam the pinnekjøtt until tender to ensure it is fully cooked
- Crisp up the pinnekjøtt in the oven for added texture
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes
Presentation ideas:
- Serve the pinnekjøtt on a platter with the cabbage and bacon on the side
- Garnish with fresh herbs such as parsley or chives
Pairings:
- Serve with a glass of red wine such as Cabernet Sauvignon or Pinot Noir
Suggested side dishes:
- Roasted root vegetables such as carrots or parsnips
- Mashed potatoes
Troubleshooting advice:
- If the pinnekjøtt is too salty, soak it in water for longer or change the water more frequently
Food safety advice:
- Make sure the pinnekjøtt is fully cooked before serving
Food history:
- Pinnekjøtt is a traditional Norwegian Christmas dish
Flavor profiles:
- Salty, savory, and slightly sweet
Serving suggestions:
- Serve as a main course for a holiday dinner
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Norwegian