Fårikål - Norwegian Lamb and Cabbage Stew

Marianne in Switzerland's Note:

A simple-to-make stew that freezes well and tastes even better reheated. Probably because of the pepper-corns giving off more taste then. I have made a video of the preparation of this dish, and that can be seen at http://www.youtube.com/watch?v=pw6B76PqdRU

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 2

• 1 kg lamb , cheap cuts with bone and fat
• 1 large cabbage
• 1 tablespoon whole peppercorn
• 2 teaspoons salt
• 2 tablespoons plain flour

Directions:

1. Slice the cabbage into "boats", just radiating slices from the middle, out.
2. Find the fattiest bits of meat and place one layer of that on the bottom of the pot.
3. Add a layer of cabbage.
4. Strew quite a bit of the pepper-corns, salt and flour over.
5. Repeat until you reach the top of the pot, or you run out of meat and cabbage. Cabbage is the top layer.

Reviews

[Kongsberg]

I had to rate this recipe. I live in Norway, am an American from Seattle, and this is exactly how my Norwegian husband makes his fårikål. We love it and look forward to fresh lamb in September. Thanks for posting this very traditional and tasty recipe. Vanessa

[Ingvald]

An excellent way to celebrate National Far I Kal day in Norway. Just remember to add a cup or so of water, put on the heat, cover and when it comes to a boil, turn to simmer for a couple of hours.

[chicagorob]

The recipe is missing a lot of steps. How long does it cook? Should it simmer or boil?

Every other reviewer is familiar with the recipe, so they're not missing the info like a non-Norwegian like me...