Fårikål (Norwegian National Dish)

• 3 Lbs Lamb
• 1 head White Cabbage
• 3 tablespoons Whole black peppercorns
• 3 tsp Salt
• 1 1/2 cups Water
• 5 tablespoons Flour

Preparation

1. ▢ Cut the lamb into large pieces. ▢ Slice the cabbage into large wedges, keeping the core attached. ▢ Add a layer of lamb pieces to the bottom of a large pot, fatty side down.
2. Sprinkle with peppercorns and salt.
3. Add a layer of cabbage wedges on top.
4. Repeat with more layers of lamb, peppercorns, and cabbage, ending with cabbage on top. ▢ Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew. ▢ Add water to the pot and bring to a boil.
5. Cover and reduce heat.
6. Cook on low heat for 2 – 3 hours, until the lamb gently falls away from the bone. ▢ Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth.