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Surrounded by some of the most beautiful landscapes in northern Europe, Bergen has emerged from various plagues and pirate invasions to become a centre for the finest seafood in northern Europe.
Place the meat in a medium size pot and cover with water. Cook until tender, approximately 40 minutes, depending on choice of meat. Salt to taste.
In a large pot, sauté the cabbage, onion, garlic, thyme and bay leaves in olive oil. Add wine and vinegar. Add the cooked meat, the sausages, potatoes and the stock and cook until the potatoes are nice and soft.
Serve with fresh parley and mustard.
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