Fårikål (Lamb and Cabbage Stew)
Fårikål—Danish for "lamb in cabbage"—is Norway's national dish. The dish is so loved because the ingredients represent Norway. Lamb from the mountains, potatoes just harvested from the field and fresh cabbage grown throughout the summer. Together, they form a little piece of Norway. And it truly is a dish you want to indulge in when autumn comes around.
Ingredients
- 1/2 lb Lamb, sliced
- 1 head Cabbage, cored and sliced
- 2 cups Water
- 1 1/2 tbsp Whole black peppercorns
- Salt, to taste
Instructions
- Arrange a layer of sliced lamb in the bottom of a Dutch oven 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, and place them in the center of the casserole
- Pour the water over all, cover with a lid, and bring to a boil
- Simmer over low heat for 2 1/2 hours
- Remove the peppercorns
- Serve with boiled potatoes and carrots
