Norwegian Fårikål

Method

1. 1
   • lamb shoulder1½ kg
   • white cabbage1
   • bay leaf2
   • wheat flour1 tbsp
   • salt2 tsp

   Layer lamb and cabbage — Layer the lamb pieces and cabbage wedges alternately in the slow cooker, tucking in the bay leaves and sprinkling salt, flour, and whole peppercorns between each layer.

2. 2
   • white cabbage1
   • water5 dl

   Top up with water — Finish with a layer of cabbage on top and pour in the water so it comes about halfway up the layers.

3. 3
   • lamb shoulder1½ kg
   • white cabbage1

   Slow-cook until tender — Cover and cook on low for 7 hours, until the lamb is falling off the bone and the cabbage is meltingly soft.

   ⏱7 hr
4. 4
   • water5 dl
   • potato6

   Boil the potatoes — About 20 minutes before serving, boil the potatoes in salted water until tender.

   ⏱20 min
5. 5
   • black pepper2 tbsp
   • bay leaf2
   • salt2 tsp
   • potato6
   • fresh parsley2 tbsp

   Finish and serve with potatoes — Remove the bay leaves, skim off any excess fat from the surface, taste and adjust the pepper and salt, then scatter with parsley before serving with the boiled potatoes.