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.
Prep Time 10 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Course dinner, Main Course
Cuisine Norwegian
- 1/2 lb Lamb, sliced
- 1 head Cabbage, cored and sliced
- 2 cups Water
- 1 1/2 tbsp Whole black peppercorns
- Salt, to taste
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