Fårikål (Norwegian National Dish)

1. 1Cut the lamb into large pieces.
2. 2Slice the cabbage into large wedges, keeping the core attached.
3. 3Add 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.
4. 4Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew.
5. 5Add 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.
6. 6To finish, serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth.

Ingredients

• 3 Lbs Lamb
• 1 head White Cabbage
• 3 tablespoons Whole black peppercorns
• 3 tsp Salt
• 1 1/2 cups Water
• 5 tablespoons Flour