Ingredients with Measurements:
- 2 lbs of Pinnekjøtt (dried and salted lamb ribs)
- 1 head of cabbage, thinly sliced
- 1 cup of heavy cream
- 1 cup of water
- 2 tbsp of butter
- 1 tbsp of all-purpose flour
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Steamer basket
- Oven
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 2-3 hours until tender.
4. In a large pot, melt the butter over medium heat. Add the sliced cabbage and cook until softened, about 10 minutes.
5. Sprinkle the flour over the cabbage and stir to combine.
6. Add the water and heavy cream to the pot and stir until well combined.
7. Season with salt and pepper to taste.
8. Transfer the steamed Pinnekjøtt to a baking dish and bake in the preheated oven for 10-15 minutes until crispy.
9. Serve the Pinnekjøtt with the creamy cabbage on the side.
- Time:
Preparation time: 24 hours (for soaking the Pinnekjøtt)
- Cooking time: 3 hours (for steaming the Pinnekjøtt) + 10-15 minutes (for baking the Pinnekjøtt)
5. Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 600
- Fat: 40g
- Carbohydrates: 20g
- Protein: 40g
Substitutions for ingredients:
- Pinnekjøtt can be substituted with other dried and salted meats, such as beef or pork ribs.
- Heavy cream can be substituted with sour cream or crème fraîche.
- Butter can be substituted with olive oil or vegetable oil.
Variations:
- Add chopped onions and garlic to the cabbage for extra flavor.
- Serve with boiled potatoes or mashed potatoes on the side.
- Add chopped fresh herbs, such as parsley or dill, to the creamy cabbage for extra freshness.
Tips and tricks:
- Make sure to change the water when soaking the Pinnekjøtt to remove excess salt.
- Steam the Pinnekjøtt until tender but not falling off the bone.
- Use a steamer basket to prevent the Pinnekjøtt from sticking to the pot.
- Add a splash of white wine to the cabbage for extra flavor.
Storage instructions:
- Store leftover Pinnekjøtt and creamy cabbage separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Pinnekjøtt in the oven at 350°F for 10-15 minutes until crispy.
- Reheat the creamy cabbage in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Arrange the crispy Pinnekjøtt on a platter and spoon the creamy cabbage on the side.
- Garnish with chopped fresh herbs, such as parsley or dill.
Garnishes:
- Chopped fresh herbs, such as parsley or dill.
Pairings:
- Serve with a glass of red wine, such as a Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Boiled potatoes or mashed potatoes.
Troubleshooting advice:
- If the Pinnekjøtt is too salty, soak it in cold water for longer or change the water more frequently.
Food safety advice:
- Make sure to soak the Pinnekjøtt in cold water for at least 24 hours to remove excess salt.
- Cook the Pinnekjøtt until it reaches an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Pinnekjøtt is a traditional Norwegian dish made from dried and salted lamb ribs. It is typically served during the Christmas season.
Flavor profiles:
- Pinnekjøtt has a salty and savory flavor, while the creamy cabbage is rich and slightly sweet.
Serving suggestions:
- Serve the Pinnekjøtt and creamy cabbage on a large platter for a festive and traditional Norwegian meal.
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Region: Norwegian