Fårikol Norwegian lamb and cabbage stew
This is a very traditional Norwegian recipe. The Norwegians are usually making it in the autumn and it is prepared by the worst peaces of lamb meat, the once with a lot of bones and fat. I usually choose random peaces meat with as little fat as possible and the meal comes very nice.
Fårikol Norwegian lamb and cabbage stew
You need only
Around 1,5 kg or 3 lbs lamb just random peaces
1 kg or 2 lbs cabbage
Salt
Black pepper
Wash the meat and put a layer of the fattiest peaces at the bottom of a big pot. The next layer should be of big peaces cabbage, sprinkle a bit of salt and black pepper, than layer again meat and on the top finish with cabbage sprinkled with black pepper and salt. Than you need to add around 1.5 cups water. Put the lid on, put to boil and than turn the head low, it has to simmer for around 2.5 to 3 hours. As many of the traditional Norwegian food recipes this one has pretty strong smell while prepared, as creators of the meal Norwegians have also found the solution. When leave the meal to simmer just go out for a walk and come back in about 2.5 to 3 hours. The ready meal will be waiting for you. Tradition calls to be served with boiled potatoes. The recipe is very easy to
Fårikol Norwegian lamb and cabbage stew
make, you will spend no longer than 20 minutes in the kitchen, but it takes around 3 hours until the meal is ready. Very important – do not stir, and another important thing, the meal actually tastes better a day or two later. So do not be scared of the big amount, just spare part of it for the next days.