Martin's Magazine
Fårikål
This is dangerously tasty. Handle with care.
Beware! This recipe is presented with Norwegian units
1.5 kg lamb from neck, shank or breast,
together with the bones, cut into serving-size pieces
1.5 kg garden cabbage
2 tsp salt
approx. 4 tsp peppercorns
1-2 tbsp flour
approx. 3 dl boiling water
Cut the cabbage into segments.
Place the lamb and cabbage in layers in the saucepan, starting with the lamb. Sprinkle flour, salt and peppercorns between the layers.
Pour over boiling water. Bring to the boil and let the lamb and cabbage simmer over low heat until the meat is tender, which will take about 1-2 hours.
Fårikål should be served very hot on hot plates, together with plain boiled potatoes. This dish is often served with beer and aquavit.