Norwegian Fårikål, Lamb & Cabbage
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Norwegian
Serves: 6
Ingredients
  • 1 medium to large head of cabbage
  • 1 leg of lamb or 4-5 pounds of other cuts of lamb, with or without bone
  • 2 cups water
  • salt
  • 4 teaspoons whole, black pepper
Instructions
  1. Rinse and cut the cabbage into large wedges.
  2. Cut the leg of lamb into several large pieces.
  3. Pour the water into a large pot or dutch oven.
  4. Layer the cabbage and lamb in the pot along with salt between layers, starting and ending with cabbage.
  5. Put whole pepper inside a tea strainer or other enclosure to keep it contained, and place into pot along with the meat and cabbage.
  6. Cover the pot, bring to a boil, then lower the temperature to a very gentle boil.
  7. Be careful not to let the pot go dry. Add more water if needed.
  8. Let cook for 2 - 2½ hours until the meat is fork tender and easy to pull apart.
  9. Serve the lamb & cabbage with potatoes boiled in lightly salted water, and pour plenty of the lamb stock over potatoes and meat. Also keep salt and pepper shakers at the table to add more as needed.
Recipe by The Country Basket at https://thecountrybasket.com/traditional-norwegian-farikal-lamb-cabbage-recipe/