Norwegian Fårikål Lamb Cabbage Food

NORWEGIAN FåRIKåL, LAMB & CABBAGE

Steps:

• Rinse and cut the cabbage into large wedges.
• Cut the leg of lamb into several large pieces.
• Pour the water into a large pot or dutch oven.
• Layer the cabbage and lamb in the pot along with salt between layers, starting and ending with cabbage.
• Put whole pepper inside a tea strainer or other enclosure to keep it contained, and place into pot along with the meat and cabbage.
• Cover the pot, bring to a boil, then lower the temperature to a very gentle boil.
• Be careful not to let the pot go dry. Add more water if needed.
• Let cook for 2 - 2½ hours until the meat is fork tender and easy to pull apart.
• Serve the lamb & cabbage with potatoes boiled in lightly salted water, and pour plenty of the lamb stock over potatoes and meat. Also keep salt and pepper shakers at the table to add more as needed.

FåRIKåL - NORWEGIAN LAMB AND CABBAGE STEW

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.

FARIKAL

Steps:

• Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can. Tie the peppercorns into a small piece of cheesecloth, and place them in the center of the casserole. Pour the water over all, and cover with a lid.
• Bring to a boil, then simmer over low heat for 2 hours. Remove the package of peppercorns before serving.