Ingredients with Measurements:
- 2 lbs lamb shoulder, bone-in, cut into chunks
- 1 large head of cabbage, cut into wedges
- 2 cups water
- 1 tsp whole black peppercorns
- 2 tsp salt
- 1 tbsp butter
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, peppercorns, and salt to the pot.
3. Cover the pot with a lid and bring to a boil over high heat.
4. Reduce heat to low and simmer for 2-3 hours or until the lamb is tender and the cabbage is cooked through.
5. Remove the pot from heat and stir in the butter.
6. Serve hot with boiled potatoes.
Time:
Preparation time: 10 minutes
Cooking time: 2-3 hours
5. Temperature:
Simmer over low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Beef can be substituted for lamb.
- White peppercorns can be used instead of black.
Variations:
- Add sliced carrots and onions for extra flavor and nutrition.
- Use chicken instead of lamb for a lighter version of the dish.
Tips and tricks:
- Use a heavy-bottomed pot to prevent burning.
- Skim off any foam that rises to the surface while simmering.
- 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 over low heat until heated through.
Presentation ideas:
Serve in a large bowl with boiled potatoes on the side.
Garnishes:
Sprinkle with chopped fresh parsley or dill.
Pairings:
Serve with a side of pickled beets or cucumber salad.
Suggested side dishes:
Boiled potatoes, roasted root vegetables, or crusty bread.
Troubleshooting advice:
If the stew is too watery, remove the lid and simmer for an additional 10-15 minutes to thicken the broth.
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 has been enjoyed for centuries. It is typically served in the fall when cabbage is in season.
Flavor profiles:
Fårikål is a hearty and comforting stew with a savory and slightly sweet flavor from the lamb and cabbage.
Serving suggestions:
Serve with a glass of red wine or a cold beer.
Related Categories
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Region: Norwegian
Taste: Savory, Herbal, Earthy, Comforting, Rich