Fårikål, Norwegian Lamb and Cabbage. Fårikål (Norwegian Lamb & Cabbage Stew). The form which is used in Norwegian fårikål is meat and cabbage, which are added alternately to a pot. Fårikål, or Lamb & Cabbage, is an old, traditional Norwegian dish loved by young and old in Norway.

Slice the cabbage into "boats", just radiating slices from the middle, out. Find the fattiest bits of meat and place one layer of that on the bottom of the pot. Repeat until you reach the top of the pot, or you run out of meat and cabbage. 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. It's 1-1/2 pound of leg of lamb, boneless.
2. You need 3 teaspoon of black pepper corns.
3. Prepare 2 teaspoons of salt divided.
4. It's 3 pounds of cabbage.
5. Prepare 2 tablespoons of all purpose flour divided.
6. It's 2 cups of water.
7. It's To taste of rosemary optional.
8. You need 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. Fårikol Norwegian lamb and cabbage stew.

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!!!.

This is a very traditional Norwegian recipe. The Norwegians are usually making it in the autumn and it is prepared by the worst peaces of lamb meat, the once with a lot of bones and fat. Today we'll be exploring Scandinavia, with this Norwegian Lamb and Cabbage Stew. Layer the bottom of a stockpot or dutch oven with lamb pieces, then sprinkle with a little of the salt. Add a layer of cabbage, then another layer of.