Meaty Norwegian Fårikål
Extra tender lamb, soft cabbage and peppery broth make this fårikål generous and classic. This recipe for meaty Norwegian fårikål combines regular fårikål meat …
Ingredienser
Instructions
Remove the outer leaves from the cabbage and cut it into wedges.
Peel the carrots and cut them into slices.
Layer fårikål meat, sliced lamb leg, cabbage and carrot in a large pot.
Sprinkle salt, whole pepper and flour between the layers.
Pour in water and cover with a lid.
Bring to a boil and lower the heat to medium low.
Let the fårikål simmer gently for about 3 hours, until the meat is completely tender.
Season with more salt if needed before serving.
Nutrition per serving
Energi ca. 752 kcal
Protein 48.5 g
Fett 50.7 g
Karbohydrater 31.3 g
Fiber 12.3 g
Sukker 15.3 g
Salt 0.6 g
Tips & tricks
Let the fårikål simmer gently, not boil hard. Slow heat makes the meat more tender and gives a clearer broth with better flavor.
Did you know?
Meaty fårikål gets extra depth because both fårikål meat and lamb leg add flavor, fat and stock during the long gentle simmer. The sweetness of the cabbage and the warmth of the pepper are the heart of the dish. Flour between the layers gives the broth a little more body.
