Name: Fårikål (Lamb in Cabbage)
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Ingredients: 2 kg (4 ½ lbs) lamb or mutton, large pieces with bone; 2 kg (4 ½ lbs) cabbage, cut into large wedges with the core intact; 1 tbsp all-purpose flour; 2 tsp salt; 1 tbsp black peppercorns; 8 juniper berries (optional); 1500 ml (6 ⅓ cups) water; Boiled potatoes; Chopped parsley

Ingredients

Scale

2 kg (4 ½ lbs) lamb or mutton, large pieces with bone
2 kg (4 ½ lbs) cabbage, cut into large wedges with the core intact
1 tbsp all-purpose flour
2 tsp salt
1 tbsp black peppercorns
8 juniper berries (optional)
1500 ml (6 ⅓ cups) water

To serve

Boiled potatoes
Chopped parsley

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Instructions

Dust the lamb pieces evenly with the flour using a sieve.
In a large pot, layer the largest lamb pieces at the bottom. Add a layer of cabbage wedges on top. Sprinkle with black peppercorns, juniper berries (if using), and salt. Repeat the layers with the remaining meat and cabbage.
Pour the water over the layers.
Bring the pot to a boil, then lower the heat and let it simmer gently for 2 hours.
Serve the dish hot with boiled potatoes on the side, garnished with chopped parsley. Enjoy!

Prep Time: 20 minutes
Cook Time: 2 hours