Fårikål
Description
Layers of lamb and cabbage are braised with peppercorns until deliciously tender in this recipe for fårikål, Norway's national dish.
Ingredients
•
8 ounces sliced lamb meat
•
1 head cabbage, cored and sliced
•
2 cups water
•
1 1/2 tablespoons whole black peppercorns
•
salt to taste
Directions
1
Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can; season with salt to taste. Tie peppercorns into a small piece of cheesecloth; place in center of casserole. Pour water in and cover with a lid.
2
Bring to a boil; simmer over low heat for 2 hours. Remove peppercorns before serving.