Fårikål Norwegian Lamb and Cabbage Stew Recipe

 

Fårikål is Norway's national dish, a simple yet hearty meal made with lamb, cabbage, and whole black peppercorns.

Traditionally eaten in the fall, it is slow-cooked to develop rich flavors.

Ingredients.

2 lbs (1 kg) lamb (shoulder, neck, or shank), cut into pieces.

1 small head of cabbage, diced.

1 tbsp whole black peppercorns.

1-2 tsp salt (to taste).

2 cups (500 ml) water.

Instructions.

Layer the ingredients:

In a large pot, layer half of the lamb pieces in the bottom.

Top with a layer of cabbage pieces.

Sprinkle with a little salt and half of the black peppercorns.

Repeat with the remaining lamb and cabbage, seasoning each layer.

Add water:

Pour in the water, making sure it covers the bottom of the pot.

But does not completely submerge the ingredients.

Simmer:

Cover and bring to a gentle boil.

Reduce heat to low and simmer for about 2–3 hours,

or until lamb is tender and falling off the bone.