in Recipes

Fårikål

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Ingredients for 4 servings:

  • 1 kg lamb, preferably with bone
  • 1 white cabbage
  • 2 tbsp peppercorns, black
  • Salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Lamb in cabbage, Norwegian cuisine

Cut the lamb into pieces. Wash and trim the cabbage, and also cut into pieces. Layer the lamb and cabbage in a large pot, scattering the peppercorns between them. Fill with water, bring to a boil, and simmer over low heat for about 1 hour. Season with salt to taste. This dish is traditionally served with boiled potatoes. If you like, you can also cook the peppercorns in a cotton bag; however, they develop their aroma best when cooked loose.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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