Fårikål
Fårikål is Norway’s national dish - voted on by radio listeners over 40 years ago. Fårikål is both comfort and party food, and may taste even better the day after. And one thing is for sure: fårikål is the world’s best reason to gather big and small for the fall dinner party!
Ingredients
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1½kg lamb shoulder or other bony meat
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1½kg cabbage
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4tsp whole pepper
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2tsp salt
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400ml water
Directions
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Divide the cabbage into wedges.
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Lay meat and cabbage in layers in a saucepan (meat bottom with fatty side down). Sprinkle salt and pepper between layers. The peppercorns may optionally be placed in a special pepper canister. (Some also like to even out the fårikål. Then sprinkle some flour, about 1-2 tablespoons per 4 servings, between layers.)
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Add water. Bring to a boil, cover and lower the heat. Allow the lamb to simmer until the meat is tender (until it falls off the bone), approx. 2.5 hours.
Category: Dinner
Cusine: Norwegian