Fårikål - Norwegian Lamb and Cabbage Stew Recipe #189134
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
2½ hours | 20 min prep
SERVES 2
- 1 kg lamb, cheap cuts with bone and fat
- 1 large cabbage
- 1 tablespoon whole peppercorn
- 2 teaspoons salt
- 2 tablespoons plain flour
- Slice the cabbage into "boats", just radiating slices from the middle, out.
- Find the fattiest bits of meat and place one layer of that on the bottom of the pot.
- Add a layer of cabbage.
- Strew quite a bit of the pepper-corns, salt and flour over.
- Repeat until you reach the top of the pot, or you run out of meat and cabbage. Cabbage is the top layer.
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5 stars