Norwegian Food - How to make Fårikål

Start with some water in the bottom of the pot to prevent the meat from burning.

Add big pieces of lamb to the pot first.

Cut the cabbage into big pieces to avoid mushiness.

Layer the cabbage on top of the lamb.

For each layer, add a teaspoon of whole black pepper, some salt, and a teaspoon of flour to thicken the juices.

Repeat the layering process until all ingredients are used up.

Add 750 ml of boiled water to the pot.

Cover the pot with a lid and cook for 2.5 to 3 hours.

Check regularly to ensure there is enough water to prevent burning.

The cabbage should turn golden brown and absorb the flavors from the meat.

Equipment Needed

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