FåRIKåL - NORWEGIAN LAMB AND CABBAGE STEW

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Fårikål - Norwegian Lamb and Cabbage Stew image

A simple-to-make stew that freezes well and tastes even better reheated. Probably because of the pepper-corns giving off more taste then. I have made a video of the preparation of this dish, and that can be seen at http://www.youtube.com/watch?v=pw6B76PqdRU

Provided by Marianne in Switzer

Categories     Stew

Time 2h20m

Yield 2 serving(s)

Number Of Ingredients 5

1 kg lamb, cheap cuts with bone and fat
1 large cabbage
1 tablespoon whole peppercorn
2 teaspoons salt
2 tablespoons plain flour

Steps:

  • 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.
  • Add a layer of cabbage.
  • Strew quite a bit of the pepper-corns, salt and flour over.
  • Repeat until you reach the top of the pot, or you run out of meat and cabbage. Cabbage is the top layer.

Nutrition Facts : Calories 939.5, Fat 50.4, SaturatedFat 20.8, Cholesterol 264, Sodium 2636.8, Carbohydrate 44.7, Fiber 16.9, Sugar 20, Protein 79.4

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