Fårikål (Norwegian National Dish)

What you need

Ingredients

Measured for 6 servings.

• 1362 gBoneless lamb shoulder, visible fat trimmed; 1,362 g edible lean meat
• 900 gWhite Cabbage
• 18 gWhole black peppercorns
• 15 gSalt
• 360 mlWater
• 40 gFlour

Make it

Method

1. 01

   Trim visible fat and any bones from lamb shoulder, then weigh 1,362 g edible lean meat and cut it into large pieces. Cut 900 g white cabbage into thick wedges, leaving enough core to hold each wedge together. In a heavy, lidded pot, layer lamb and cabbage, starting with lamb. Sprinkle the measured 18 g whole peppercorns, 15 g salt and 40 g wheat flour evenly between the layers; the flour thickens the broth.

2. 02

   Pour in 360 ml water. Bring just to a boil, then reduce to a very gentle simmer, cover and cook for about 2½–3 hours, until the lamb is fork-tender and the cabbage soft. Cabbage releases water as it cooks, so the liquid does not need to cover the layers. Check occasionally and add only a little water if the base begins to dry; a hard boil will toughen the meat and break up the cabbage.

3. 03

   Taste the broth, then remove as many whole peppercorns as practical before eating; warn diners that some may remain. Divide the lamb, cabbage and thickened broth evenly into six portions. Serve hot. Traditional boiled potatoes and crispbread are optional sides but not included in the displayed nutrition.