Fårikål - Norwegian Lamb & Cabbage
Created by JostLori on August 1, 2017
- Servings: 4
- Prep Time: 10m
- Cook Time: 2h
- Recipe #27094
Ingredients
- 2 pounds lamb (any meaty parts, bone-in)
- 2 pounds cabbage (cored and quartered)
- 3 teaspoons peppercorns, whole (black)
- 1 bay leaf
- 1 teaspoon mustard seed
- 1 teaspoon salt
How to Make
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Step 1: Place a layer of meat in the bottom of a dutch oven. Follow with a layer of cabbage leaves, then scatter about a third of the peppercorns and a bit of the salt. Repeat layers until everything is used up. You should end with a layer of cabbage.
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Step 2: Add water, enough to cover up about 2/3 of the ingredients. Bring to a boil, cover with a lid, and let simmer for about 2 hours, or until the meat is thoroughly cooked and falling off the bone.
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Step 3: Adjust seasoning, if necessary. Typical way to serve is in large bowls with some of the broth, whole boiled new potatoes, a dollop of lingonberry preserves (or cranberry sauce, if you can't find lingonberry), and thick slices of country bread slathered in butter.