How to cook Norway's National dish: Fårikål (sheep in cabbage) by ARNE & CARLOS

Cut the cabbage in half and then slice it into even slices.

Wash the cabbage slices.

Start layering in a pot with the fatty side of the lamb down first.

Add a layer of cabbage on top of the lamb.

Sprinkle 1 teaspoon of salt over the cabbage layer.

Add 1.5 tablespoons of whole pepper on top of the cabbage layer.

Repeat the layering process with lamb, cabbage, salt, and pepper until all ingredients are used, finishing with a layer of cabbage on top.

Pour 6 deciliters of water over the layered ingredients.

Bring the pot to high heat until it starts to boil, then reduce to low heat and let it simmer for 2.5 hours.

Equipment Needed

Allergens