Fårikål

(lamb in cabbage)

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3

hours

4

servings

"Fårikål" is a traditional Norwegian dish that translates to "lamb in cabbage" in English. Flavorful lamb shank and white cabbage simmering under a lid until the lamb is so tender it melts in your mouth. It's considered Norway's national dish and is typically prepared by simmering lamb meat and cabbage together with peppercorns until tender. Sprinkle with chopped parsley and serve with newly boiled potatoes. 


Recipe:


1. Remove any undesirable leaves from the cabbage and cut it into wedges.


2. Layer the meat and cabbage in a large pot. Start with the meat, placing the fattiest pieces at the bottom of the pot (with the fatty side down). 


3. Sprinkle salt and pepper between the layers.


4. Add water and bring it to a boil under a lid. Let the lamb simmer or stew until the meat is tender and easily comes off the bone. This takes at least two hours.


5. Boil potatoes and chop parsley for serving.


6. Serve the lamb and cabbage piping hot, accompanied by boiled potatoes and garnished with chopped parsley.

 


 


Ingredients:


  • 2 kg lamb shank, sliced, or lamb leg / 羊腿

  • 2 kg white cabbage / 白色卷心菜

  • 5 tsp whole black pepper / 全黑胡椒

  • 2.5 tsp salt / 盐

  • 3 dl water / 水

  • 600 grams potatoes / 煮土豆

  • Chopped parsley / 切碎的欧芹