Cook and Scale
Norwegian Fårikål
6 servings · 440 min total
Norway's national dish: lamb shoulder and cabbage layered with whole peppercorns and slow-cooked until the meat falls off the bone.
Ingredients
- 1½ kg lamb shoulder, bone-in, cut into chunks
- 1 white cabbage, cut into wedges
- 2 tbsp black pepper, whole
- 2 bay leaf
- 1 tbsp wheat flour
- 5 dl water
- 2 tsp salt
- 6 potato, peeled, to serve
- 2 tbsp fresh parsley, chopped, to serve
Contains: Gluten
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
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.
- 4.
Boil the potatoes — About 20 minutes before serving, boil the potatoes in salted water until tender.
- 5.
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.