Recipe
Norwegian Lamb and Cabbage Stew - Fårikål
Fårikål is Norway's national dish and its most stubborn refusal to complicate things: lamb and cabbage layered in a pot with whole black peppercorns and a dusting of flour, covered with water, and left to simmer until the lamb is falling apart and the cabbage is silk. Five ingredients, two servings, one pot — and a broth that explains why Norwegians celebrate it with its own annual feast day.
Ingredients
For Fårikål | |
|---|---|
1 | kilogram lamb, cheap cuts with bone and fat |
1 | large cabbage |
1 | tablespoon whole peppercorn |
2 | teaspoons salt |
2 | tablespoons plain flour |
Instructions
For Preparation of Fårikål | |
|---|---|
| 1. | Slice the cabbage into "boats", creating radiating slices from the middle out. |
| 2. | Identify the fattiest parts of the lamb meat and create a layer at the bottom of the pot. |
| 3. | Add a layer of cabbage on top of the lamb. |
| 4. | Generously sprinkle whole peppercorns, salt, and flour over the cabbage. |
| 5. | Repeat the layers until you reach the top of the pot, making sure the cabbage forms the top layer. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 939.5 kcal |
| Protein | 79.4 g |
| Fat | 50.4 g |
| Carbohydrates | 44.7 g |
| Fiber | 16.9 g |
| Sugar | 20 g |
Published on Aug 13, 2024 by Luminița