Fårikål (Norwegian National Dish)
Fårikål, Norway's national dish, is a lamb and cabbage stew served with boiled potatoes.
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Servings: 4
Ingredients
- 3 lb lamb, cut into pieces
- 1 head of white cabbage
- 5 tsp whole black peppercorns
- 3 tsp salt
- 1 and 1/2 cups water
- 4-5 tbsp flour (optional)
For serving
- boiled potatoes
- fresh parsley
Instructions
- 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.