Norwegian Lamb and Cabbage Stew - Fårikål
Experience the traditional flavors of Norway with this hearty and comforting stew known as Fårikål. Tender cuts of lamb with bone and fat are layered with fresh cabbage, seasoned with whole peppercorns, salt, and a hint of flour. A simple yet delicious dish that warms the soul.
Ingredients
For Fårikål | |
|---|---|
| 1 | kg 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. |
Nutrients
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