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Fårikål

Fårikål
Norway
⏱ — min. Serves: —

Ingredients

  • 5 kg (3.3 lbs) lamb shoulder or stew meat, cut into chunks
  • 1 large cabbage, cut into wedges
  • 4-6 whole black peppercorns
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2-3 cups water
  • 2 tablespoons flour (optional, for thickening)

Instructions

Prepare the Ingredients

Season the lamb chunks with salt and black pepper.

Layer the Ingredients

In a large pot or Dutch oven, place a layer of lamb chunks at the bottom.

Add a layer of cabbage wedges on top of the lamb.

Sprinkle some black peppercorns over the cabbage.

Repeat the layers until all the lamb and cabbage are used, finishing with a layer of cabbage on top.

Add Water

Pour water into the pot until it almost covers the ingredients. You can use more or less depending on the size of your pot, but you want enough liquid to cook the meat and cabbage thoroughly.

Cook the Stew

Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot.

Let it simmer for about 2-3 hours, or until the lamb is tender and the cabbage is soft.

Thicken the Stew (Optional)

If you prefer a thicker stew, you can mix 2 tablespoons of flour with a small amount of cold water to make a slurry. Stir this into the stew about 30 minutes before it’s done cooking.

Serve

Enjoy your meal!