🍲 Fårikål (Norwegian Lamb and Cabbage Stew)

Name: Fårikål (Norwegian Lamb and Cabbage Stew)
Total time: 4 h
Ingredients: 2 kg mutton shoulder; 2 kg white cabbage; 5 teaspoons whole black peppercorns; 3 teaspoons salt; 6 dl water

Stews & Braises · 5 ingredients · 6 steps

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

3½–4 hours4–52

Cook for servings as written The source's own quantities, rounded to the nearest mark on a cup or a spoon. A line carrying a second number of its own — a weight in another unit, a count of pieces — is left as written.

Ingredients

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

Method

Cut the cabbage in half, then cut the halves into roughly even boat-shaped pieces.
Cover the bottom of the pot with a layer of meat, laying it with the fattier side down.
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.
Pour in the water, and slowly bring it to a boil. Reduce the heat until the stew is at a slight simmer.
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.
Serve straight from the pot with boiled potatoes.

Where this came from. Adapted from Fårikål (Norwegian Lamb and Cabbage Stew) in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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