Fårikål (Norwegian National Dish)
Instructions
- 1
Cut the lamb into large pieces.
- 2
Slice the cabbage into large wedges, keeping the core attached.
- 3
Add a layer of lamb pieces to the bottom of a large pot, fatty side down. Sprinkle with peppercorns and salt. Add a layer of cabbage wedges on top. Repeat with more layers of lamb, peppercorns, and cabbage, ending with cabbage on top.
- 4
Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew.
- 5
Add water to the pot and bring to a boil. Cover and reduce heat. Cook on low heat for 2 – 3 hours, until the lamb gently falls away from the bone.
- 6
Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth.
Recipe from scandinaviancookbook.com
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Ingredients (6)
- •3 Lbs Lamb
- •1 head White Cabbage
- •3 tablespoons Whole black peppercorns
- •3 tsp Salt
- •1 1/2 cups Water
- •5 tablespoons Flour
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