cook.

Fårikål

Name: Fårikål
Total time: 2 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 500 g lamb shoulder, diced; 1 small head of cabbage, sliced; 2 tbsp all-purpose flour; 2 tsp black peppercorns; 1 large onion, sliced; 2 cloves garlic, minced; 1 l lamb stock or water; 1 bay leaf; 2 sprigs fresh thyme; salt, to taste

Traditional Norwegian lamb and cabbage dish. Norwegian recipe on the hob, with quantities that scale to your servings.

Ingredients

500 g lamb shoulder, diced

1 small head of cabbage, sliced

2 tbsp all-purpose flour

2 tsp black peppercorns

1 large onion, sliced

2 cloves garlic, minced

1 l lamb stock or water

1 bay leaf

2 sprigs fresh thyme

salt, to taste

Method

Season the lamb with salt and pepper. In a large pot or Dutch oven, brown the lamb on all sides over medium-high heat.

Add the flour to the pot and stir for 1 minute until lightly golden.

Add the onions, garlic, bay leaf, and thyme. Cook for another 2-3 minutes until fragrant.

Add the cabbage and stock or water. Bring to a boil then reduce heat to low.

Cover and simmer for 90 minutes until lamb is tender.

Season with salt and pepper to taste. Serve hot with crusty bread or potatoes.