Otherby TheMealDBFårikål (Norwegian National Dish)Serves1Keep screen onSaveShare Cook my versionIngredientsServings−1+3 Lbs Lamb1 head White Cabbage3 tablespoons Whole black peppercorns3 tsp Salt1 1/2 cups Water5 tablespoons FlourStepsStep-by-step0 of 6 done1Cut the lamb into large pieces.2Slice the cabbage into large wedges, keeping the core attached.3Add a layer of lamb pieces to the bottom of a large pot, fatty side down. Sprinkle with peppercorns and salt. Add a layer of cabbage wedges on top. Repeat with more layers of lamb, peppercorns, and cabbage, ending with cabbage on top.4Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew.5Add water to the pot and bring to a boil. Cover and reduce heat. Cook on low heat for 2 – 3 hours, until the lamb gently falls away from the bone.6Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth.Source: TheMealDB
