Ingredients
- Lamb3 Lbs
- White Cabbage1 head
- Whole black peppercorns3 tablespoons
- Salt3 tsp
- Water1 1/2 cups
- Flour5 tablespoons
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 12 steps
▢
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.
