Fårikål (Norwegian National Dish)

The method

1. 01

   Cut the lamb into large pieces.

2. 02

   Slice the cabbage into large wedges, keeping the core attached.

3. 03

   Add a layer of lamb pieces to the bottom of a large pot, fatty side down. Sprinkle with peppercorns and salt. Add a layer of cabbage wedges on top. Repeat with more layers of lamb, peppercorns, and cabbage, ending with cabbage on top.

4. 04

   Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew.

5. 05

   Add water to the pot and bring to a boil. Cover and reduce heat. Cook on low heat for 2 – 3 hours, until the lamb gently falls away from the bone.

6. 06

   Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth.