Fårikål (Norwegian Lamb and Cabbage Stew)
Fårikål is a stew using cabbage and mutton shoulder or sometimes lamb. It is the national dish of Norway.
Source and licence
"Fårikål (Norwegian Lamb and Cabbage Stew)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:F%C3%A5rik%C3%A5l_(Norwegian_Lamb_and_Cabbage_Stew), revision 4630337), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:F%C3%A5rik%C3%A5l_(Norwegian_Lamb_and_Cabbage_Stew)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4630337
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Norway. Associated with Norway by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 2 kg mutton shoulder
- 2 kg white cabbage
- 5 teaspoons whole black peppercorns
- 3 teaspoons salt
- 6 dl water
Method
- Cut the cabbage in half, then cut the halves into roughly even boat-shaped pieces.
- Cover the bottom of the pot with a layer of meat, laying it with the fattier side down.
- Add a layer of cabbage on top of the meat, then another layer of meat on top of the cabbage. Add salt and pepper between each layer. Continue until you have placed all the cabbage and meat into the pot.
- Pour in the water, and slowly bring it to a boil. Reduce the heat until the stew is at a slight simmer.
- Let the meat simmer until it is tender and easily falls off the bone. This should take around 3 hours. Let it simmer for a little shorter when using lamb meat.
- Serve straight from the pot with boiled potatoes.