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Fårikål (Norwegian National Dish)

Fårikål (Norwegian National Dish)

104 min · Serves 4 · By TheMealDB Import

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  • High Protein
  • Norway
  • Lamb
  • Dinner

Norway, Lamb

Adapted from scandinaviancookbook.com

Ingredients

For 4 servings

  • 3 LbsLamb
  • 1 headWhite Cabbage
  • 3 tablespoonsWhole black peppercorns
  • 3 tspSalt
  • 1½ cupsWater
  • 5 tablespoonsFlour

Method

Prep 14 min · Cook 90 min

  1. 1▢
  2. 2Cut the lamb into large pieces.
  3. 3▢
  4. 4Slice the cabbage into large wedges, keeping the core attached.
  5. 5▢
  6. 6Add 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.
  7. 7▢
  8. 8Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew.
  9. 9▢
  10. 10Add 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.
  11. 11▢
  12. 12Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth.