Fårikål (National Dish of Norway)

Cut the lamb into large pieces.

Slice the cabbage into large wedges, keeping the core attached.

Add a layer of lamb pieces to the bottom of a large pot, fatty side down. Sprinkle with peppercorns and salt. Add a layer of cabbage wedges on top. Repeat with more layers of lamb, peppercorns, and cabbage, ending with cabbage on top.

Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew.

Add water to the pot and bring to a boil. Cover and reduce heat. Cook on low heat for 2 - 3 hours, until the lamb gently falls away from the bone.

Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth.

Equipment Needed

Allergens