Fårikål (Norwegian National Dish)

Ingredients

• Lamb3 Lbs
• White Cabbage1 head
• Whole black peppercorns3 tablespoons
• Salt3 tsp
• Water1 1/2 cups
• Flour5 tablespoons

Instructions

1. 1

   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.