Fårikål - Norwegian Lamb and Cabbage Stew |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 2 |
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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 /watch?v=pw6B76PqdRU Ingredients:
1 kg lamb, cheap cuts with bone and fat |
1 large cabbage |
1 tablespoon whole peppercorn |
2 teaspoons salt |
2 tablespoons plain flour |
Directions:
1. Slice the cabbage into boats , just radiating slices from the middle, out.
2. Find the fattiest bits of meat and place one layer of that on the bottom of the pot.
3. Add a layer of cabbage.
4. Strew quite a bit of the pepper-corns, salt and flour over.
5. 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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