Norwegian Fårikål Lamb and Cabbage Stew
Melt-in-the-mouth slow-cooked lamb and sweet tender cabbage braised gently with fragrant cracked black peppercorns.
Ingredients
1.35kg lamb shoulder or stewing chops, cut into large chunks1kg
1 head white cabbage, sliced into wedges1 head
3 tbsp whole black peppercorns100g
3 tsp fine salt750g
5 tbsp plain flour1.5kg
Method
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- Cut the lamb into large pieces.
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- Slice the cabbage into large wedges, keeping the core attached.
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- 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.
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- Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew.
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- 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.
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- Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth.
Cost to cook
6
serves 6 ·
Mostly estimated prices. Full-pack shop cost · about £16.05 of it is what this recipe actually uses.
Find it in store
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Tesco Asda
£24.26 est. · serves 6