Fårikål (Norwegian National Dish)

Left Arrow IconCountry Flag Right Arrow Icon
Meal Thumbnail

No Tags
Lamb
3 Lbs Lamb
White Cabbage
1 head White Cabbage
Whole black peppercorns
3 tablespoons Whole black peppercorns
Salt
3 tsp Salt
Water
1 1/2 cups Water
Flour
5 tablespoons Flour


Instructions

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



Browse More

A / B / C / D / E / F / G / H / I / J / K / L / M / N / O / P / Q / R / S / T / U / V / W / X / Y / Z