Fårikål (Norwegian National Dish)

Category : Lamb

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Fårikål (Norwegian National Dish)

Recipes :

3 Lbs Lamb

1 head White Cabbage

3 tablespoons Whole black peppercorns

3 tsp Salt

1 1/2 cups Water

5 tablespoons Flour

5 tablespoons

Instructions :

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  • Cut the lamb into large pieces.
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  • Slice the cabbage into large wedges, keeping the core attached.
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  • 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.
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  • Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew.
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  • 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.
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  • Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth.

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