Fårikål (Lamb and cabbage stew) is a traditional Norwegian recipe for a classic stew of lamb and cabbage stew typically served with crispbread that is one of the country's national dishes. The full recipe is presented here and I hope you enjoy this classic Norwegian dish of: Lamb and cabbage stew (Fårikål).
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The Norwegian national dish even has its own festive day — the last Thursday in September!
Ingredients:
3kg lamb meat
3kg cabbage, rinsed and sliced into 4cm thick wedges
8 tsp whole, black peppercorns
4 tsp salt
600ml water
salt and freshly-ground black pepper, to taste
Method:
Using a large pan (a cast iron Casserole [Dutch oven] is ideal) add a layer of meat, fat side down. Season with salt and black pepper then add a layer of cabbage. Keep on layering the meat and cabbage, seasoning each layer as you finish it. Some people like to scatter 2–4 tbsp of flour between the layers to thicken the sauce. Tie the black peppercorns in a muslin bag and nestle in the centre of the pot.
Pour over the water then place over medium-high heat and bring to a boil. Reduce to a simmer, cover the pan and cook gently for 2 hours, until the meat is very tender and easy to shred.
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