Fårikål (Norwegian National Dish)

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

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

Directions

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2. Cut the lamb into large pieces.
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4. Slice the cabbage into large wedges, keeping the core attached.
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6. 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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8. Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew.
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10. 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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12. Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth.