Norwegian Fårikål
Tender lamb, sweet cabbage and warm pepper broth make this one of Norway's great classics. This recipe for fårikål stays close to tradition, with meat and cabba…
Ingredienser
Instructions
Remove the outer leaves from the cabbage and cut it into large wedges. Leave a little of the core attached so the wedges hold together better.
Layer the lamb or mutton and cabbage in a large pot. Sprinkle salt, whole pepper and flour between the layers.
Pour the water into the pot and cover with a lid.
Bring to a boil, reduce the heat and let the fårikål simmer gently for about 3 hours, until the meat is very tender and pulls easily from the bone.
Nutrition per serving
Energi ca. 1031 kcal
Protein 69.1 g
Fett 75.5 g
Karbohydrater 24.5 g
Fiber 10.3 g
Sukker 12.0 g
Salt 0.9 g
Tips & tricks
Do not stir the pot too much while it simmers. This helps the cabbage wedges hold their shape and gives the dish a neater, more traditional look when served, while the meat simmers gently.
Did you know?
Fårikål is so simple that ingredient quality matters a lot. Cabbage, lamb or mutton and whole pepper create deep flavor when the dish simmers slowly, and this simple method is an important part of the tradition. The dish shows how a few ingredients can give lots of flavor when time and heat do the work.
