Cookbook:Fårikål (Norwegian Lamb and Cabbage Stew)

Fårikål (Norwegian Lamb and Cabbage Stew)
Category	Stew recipes
Servings	4–5
Time	3½–4 hours
Difficulty

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Fårikål is a stew using cabbage and mutton shoulder or sometimes lamb. It is the national dish of Norway.

Ingredients

• 2 kg mutton shoulder
• 2 kg white cabbage
• 5 teaspoons whole black peppercorns
• 3 teaspoons salt
• 6 dl water

Procedure

1. Cut the cabbage in half, then cut the halves into roughly even boat-shaped pieces.
2. Cover the bottom of the pot with a layer of meat, laying it with the fattier side down.
3. Add a layer of cabbage on top of the meat, then another layer of meat on top of the cabbage. Add salt and pepper between each layer. Continue until you have placed all the cabbage and meat into the pot.
4. Pour in the water, and slowly bring it to a boil. Reduce the heat until the stew is at a slight simmer.
5. Let the meat simmer until it is tender and easily falls off the bone. This should take around 3 hours. Let it simmer for a little shorter when using lamb meat.
6. Serve straight from the pot with boiled potatoes.