Fårikål — Norway's beloved national dish of lamb and cabbage slowly stewed with whole peppercorns until the meat falls from the bone. Hearty, simple autumn comfort.
- 3 Lbs Lamb
- 1 head White Cabbage
- 3 tablespoons Whole Black Peppercorns
- 3 tsp Salt
- 1 1/2 cups Water
- 5 tablespoons Flour
Video
Preparation
- Cut the lamb into large pieces.
- Slice the cabbage into large wedges, keeping the core attached.
- Add a layer of lamb to the bottom of a large pot, fatty side down, and sprinkle with peppercorns and salt. Add a layer of cabbage wedges on top, then repeat the layers of lamb, peppercorns and cabbage, ending with cabbage.
- For a thicker stew, sprinkle a couple of tablespoons of flour over the lamb as you layer (optional).
- Add the water, bring to the boil, then cover, reduce the heat, and cook on low for 2–3 hours, until the lamb gently falls from the bone.
- Serve with boiled potatoes and fresh parsley, covering generously with the broth.
