Norwegian National Food| How to Make Fårikål Step By Step

Cut the cabbage into big pieces and wash it.

Layer the bottom of a large casserole with lamb.

Add a layer of cabbage on top of the lamb.

Sprinkle 2 teaspoons of salt over the cabbage.

Add a layer of whole black pepper.

Continue layering with lamb and cabbage, sprinkling salt and black pepper in between each layer.

Pour 3 to 4 deciliters of water into the casserole.

Cover the casserole and bring to a boil on high heat.

Once boiling, reduce the heat to low and simmer for 2 to 2.5 hours.

Check the meat for tenderness after 2.5 hours of cooking.

While the lamb and cabbage are cooking, prepare the potatoes by boiling them with a little salt for about 20 minutes.

Serve the lamb and cabbage with the boiled potatoes.

Equipment Needed

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