Ingredients
- Lamb (3 lbs)
- White Cabbage (1 head)
- Whole black peppercorns (3 tablespoons)
- Salt (3 tsp)
- Water (1.5 cups)
- Flour (5 tablespoons)
Instructions
Steps
- Cut the lamb into large chunks.
- Slice the white cabbage into large wedges, keeping the core intact.
- In a large pot, place a layer of lamb pieces with the fatty side facing down. Sprinkle with whole black peppercorns and salt. Add a layer of cabbage wedges on top. Repeat the layering of lamb, peppercorns, and cabbage, finishing with cabbage on top.
- If desired, add a few tablespoons of flour on top of the lamb for a thicker stew.
- Pour in water and bring the mixture to a boil. Then cover and reduce the heat. Allow it to simmer on low for 2 to 3 hours, until the lamb is tender and easily pulls away from the bone.
- Serve with boiled potatoes and garnish with fresh parsley, generously ladling the fårikål broth over the dish.