Norway's Take on Comfort Food | International Food: Fårikål

Quarter the cabbage into large pieces.

Layer the lamb shoulder fat side down in a large pot.

Sprinkle salt and whole peppercorns over each layer of meat and cabbage.

Fill the pot with water to the top, approximately 4 cups.

Add 1 head of garlic and 4 bay leaves to the pot.

Bring the pot to a boil over high heat, then reduce heat and cover with a lid.

Simmer for 2.5 to 3 hours until the meat is tender and falls off the bone.

Boil potatoes separately as a side dish.

Equipment Needed

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