Fårikål, Norwegian Lamb and Cabbage. This classic Norwegian recipe is as simple as it sounds — lamb and cabbage stacked up in a pot! Fårikål (Norwegian Lamb & Cabbage Stew). The form which is used in Norwegian fårikål is meat and cabbage, which are added alternately to a pot.

Repeat until you reach the top of the pot, or you run out of meat and cabbage. (Lamb and Cabbage Stew). The national dish of Norway, fårikål, is hearty mutton and cabbage stew, typically served with boiled potatoes. The list of ingredients is scarce: only mutton, cabbage, salt, pepper, and water, although some recipes call for the broth to be thickened with flour. Fårikål, Norwegian Lamb and Cabbage most diverse and have mind taste that unique. Several kinds of Fårikål, Norwegian Lamb and Cabbage recipes are also sufficient easy to process and do not pick up long. Even though not everyone likes Fårikål, Norwegian Lamb and Cabbage food, currently several people are got attached and like the sundry Fårikål, Norwegian Lamb and Cabbage foods on hand. This could be visible from the number of restaurants that supply Fårikål, Norwegian Lamb and Cabbage as one of the dish. You can have Fårikål, Norwegian Lamb and Cabbage using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Fårikål, Norwegian Lamb and Cabbage

1. Prepare 1-1/2 pound of leg of lamb, boneless.
2. You need 3 teaspoon of black pepper corns.
3. It's 2 teaspoons of salt divided.
4. You need 3 pounds of cabbage.
5. It's 2 tablespoons of all purpose flour divided.
6. Prepare 2 cups of water.
7. You need To taste of rosemary optional.
8. Prepare To taste of garlic optional.

Fårikål, or Lamb & Cabbage, is an old, traditional Norwegian dish loved by young and old in Norway. It is often on the menu in the fall when lamb is in season and very inexpensive. Lamb meat is a favorite among many Norwegians, and simmering with cabbage is one of the most popular ways to prepare it. A casserole of seasonal lamb and cabbage makes this simple dish a favourite autumn treat.

Fårikål, Norwegian Lamb and Cabbage step by step

1. Cut the cabbage into wedges. Cut the lamb into pieces. Add spices if using..
2. Layer half the lamb on bottom of pot or Dutch oven. Lightly salt the lamb. Add half the cabbage..
3. Sprinkle half the pepper corns and flour on top of the cabbage. Then add rest of lamb. Lightly salt..
4. Add the rest of cabbage, pepper corns, flour, and pepper. Add water. Bring to rolling boil for 15 minutes, then turn to a simmer..
5. Simmer covered for 1-1/2 to 2 hours covered. I checked on it every 15 minutes. Allow to rest for 10 minutes. Serve I hope you enjoy!!!.

But if you ever want to learn about real traditional fårikål, the Norwegian Fårikål Society is the place go. Even though fårikål is traditionally made (and eaten) in Autumn there. Cabbage - I use sweetheart (hispi) because I bloody love it, although it is a bit more springtime. Any firm white cabbage would do. I suspect something big and furled like a savoy or a basic green would be a little bitter.

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