Fårikål (National Dish of Norway)

A fragrant stew of lamb and white cabbage, simmered over low heat for several hours. This hearty and warming dish with rich broth is a source of pride in Norwegian cuisine.

Ingredients

• 1362 g Lamb
• 1 pcs White cabbage
• 3 tbsp Black peppercorns
• 3 tsp Salt
• 1.5 cup Water
• 5 tbsp Wheat flour

Instructions

1. Cut the lamb into large chunks. Shred the white cabbage into large wedges, keeping the core intact so the wedges don't fall apart during cooking.
2. Layer the bottom of a large pot with lamb pieces, fat side down. Sprinkle with black peppercorns and salt. Top with a layer of cabbage. Repeat the layers of meat, peppercorns, salt, and cabbage, ending with a layer of cabbage on top.
3. If desired, sprinkle the top layer with 2–3 tablespoons of flour for a thicker stew.
4. Pour water over the contents of the pot and bring to a boil. Cover with a lid, reduce the heat, and simmer over low heat for 2–3 hours until the meat becomes tender and easily separates from the bones.
5. Serve fårikål with boiled potatoes and fresh parsley, generously pouring the aromatic broth over each portion.