Fårikål (Norwegian National Dish)

Ingredients

• 3 Lbs Lamb
• 1 head White Cabbage
• 3 tablespoons Whole black peppercorns
• 3 tsp Salt
• 1 1/2 cups Water
• 5 tablespoons Flour

Directions

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