NORWAY: Lamb in cabbage

Fårikål – lamb in cabbage

Ingredients:

225g lamb pieces

1 head cabbage, cored and sliced

450ml water

1 1/2 tablespoons whole black peppercorns

Salt to taste

Method:

Prep 15 min › Cook 2hr › Ready in 2hr15min

1. Arrange a layer of lamb in the bottom of a casserole or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can. Tie the peppercorns into a small piece of cheesecloth or muslin, and place in the centre of the casserole. Pour the water over all, and cover with a lid.

2. Bring to the boil, and then simmer over low heat for 2 hours. Remove the package of peppercorns before serving.

3. Serve on hot plates with potatoes.

 

   Cabbage - kål                                             Lamb - får                       Black pepper – svart pepper

Interesting facts:

·         Fårikål is a traditional autumn dish. It is so popular in Norway that it has its own day!

·         Fårikål day is on 26^th September each year.

·         The dish also has its own fan club!