How to make Fårikål (lamb in cabbage) - The National dish of Norway

Cut the lamb into large pieces, trimming excess fat.

Slice the cabbage into wedges.

Layer half of the cabbage in a large pot.

Place half of the lamb pieces on top of the cabbage.

Sprinkle half of the black peppercorns and salt over the lamb.

Add the remaining cabbage and lamb in layers, seasoning each layer.

Pour enough water into the pot to cover the ingredients.

Bring the pot to a boil over medium-high heat.

Reduce heat to low, cover, and simmer for 2-3 hours until the lamb is tender.

Meanwhile, peel and cut the potatoes into chunks.

Add the potatoes to the pot during the last 30 minutes of cooking.

Check occasionally, adding more water if necessary to prevent burning.

Once done, remove from heat and let rest for 10 minutes before serving.

Serve hot, ensuring each plate has lamb, cabbage, and potatoes.

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