Lamb And Cabbage Stew (norwegian Fårikål)
Fårikål is a traditional Norwegian dish that translates to "sheep in cabbage" and is typically made with lamb and cabbage. This hearty stew is a beloved comfort food in Norway, especially during the colder months.
Ingredients
- 2 lbs lamb shoulder, cut into pieces
- 2 lbs green cabbage, cored and cut into wedges
- 10 whole black peppercorns
- 2 tsp salt
- Water
Instructions
- Layer the lamb and cabbage in a large pot, sprinkling each layer with salt and peppercorns.
- Add enough water to cover the ingredients.
- Bring the pot to a boil, then reduce the heat and let it simmer for 1.5 to 2 hours, or until the lamb is tender and the cabbage is soft.
- Skim off any foam that rises to the surface during cooking.
- Serve the stew hot, with boiled potatoes on the side.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Large pot Knife Cutting board Skimmer
Tools
Potato peeler
Serving suggestions
Fårikål is traditionally served with boiled potatoes and lingonberry jam on the side.
Tips & tricks
For extra flavor, you can brown the lamb pieces in a separate pan before layering them with the cabbage in the pot.
Cost
Medium