Fårikål
A Norwegian autumn dish in which tender lamb is slowly braised with white cabbage, black pepper and a small amount of water.
Ingredients
- lamb pieces1500 g
- white cabbage1500 g
- black peppercorns4 tsp
- salt2 tsp
- water600 ml
- potato800 g
Instructions
Cut the white cabbage into wedges 2–4 cm thick. Rinse the lamb, pat it dry and cut it into portion-sized pieces; shoulder, neck, ribs or bone-in cuts work best.
Place the lamb pieces fat-side down on the bottom of a large heavy-bottomed pot. Layer cabbage on top, sprinkling with part of the salt and whole black peppercorns. Continue layering until all the ingredients are used up.
Pour in the water, cover the pot with a lid and bring to a boil over medium heat.
Reduce the heat to low and braise, covered, for about 2.5 hours, until the lamb is very tender and easily pulls away from the bone, and the cabbage has softened. Do not brown the meat or cabbage: fårikål is made by slow layered braising.
Toward the end, separately boil the potatoes in salted water until tender, about 20–25 minutes, then drain.
Serve the fårikål hot together with the boiled potatoes; some of the peppercorns can be left in a small strainer or cheesecloth bag so they can be easily removed before serving.
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