Ingredients with Measurements:
- 2 lbs lamb shoulder, bone-in, cut into chunks
- 2 lbs cabbage, cut into wedges
- 2 cups water
- 1 tsp salt
- 1 tsp whole black peppercorns
Special equipment needed:
- Large pot with lid
Step-by-step instructions:
1. In a large pot, layer the lamb and cabbage wedges.
2. Add water, salt, and black peppercorns.
3. Bring to a boil over high heat, then reduce heat to low and cover.
4. Simmer for 2-3 hours, until the lamb is tender and the cabbage is soft.
5. Serve hot with boiled potatoes.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
5. Temperature:
Simmer on low heat.
Serving size:
4-6 servings.
Nutritional information:
Calories: 350
Fat: 20g
Protein: 30g
Carbohydrates: 10g
Fiber: 5g
Sugar: 5g
Sodium: 600mg
Substitutions for ingredients:
- Beef or pork can be used instead of lamb.
- White or green cabbage can be used instead of the traditional Norwegian kål.
Variations:
- Add carrots or potatoes to the pot for a heartier meal.
- Use chicken or turkey instead of lamb for a lighter version.
- Add a splash of cream to the pot for a creamier sauce.
Tips and tricks:
- Use a pot with a tight-fitting lid to prevent the liquid from evaporating too quickly.
- Skim off any foam or fat that rises to the surface during cooking.
- Serve with lingonberry jam for a traditional Norwegian touch.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh herbs on top.
Garnishes:
Fresh herbs, lingonberry jam, or a dollop of sour cream.
Pairings:
Boiled potatoes, crusty bread, or a simple green salad.
Suggested side dishes:
Roasted root vegetables, pickled beets, or a cucumber salad.
Troubleshooting advice:
If the liquid evaporates too quickly, add more water to the pot.
Food safety advice:
Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Fårikål is a traditional Norwegian dish that dates back to the 18th century. It is typically served in the fall when cabbage is in season.
Flavor profiles:
Savory, slightly sweet, and peppery.
Serving suggestions:
Serve hot with boiled potatoes and lingonberry jam for a traditional Norwegian meal.
Related Categories
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Region: Norwegian
Taste: Savory, Herbal, Earthy, Comforting, Hearty