Fårikål (Norwegian National Dish)

▢ Cut the lamb into large pieces.

▢ Slice the cabbage into large wedges, keeping the core attached.

▢ 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.

▢ Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew.

▢ 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.

▢ Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth.