Ingredients with Measurements:
- 2 lbs lamb shoulder, bone-in, cut into chunks
- 2 lbs cabbage, cut into wedges
- 2 apples, peeled and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 tsp salt
- 4 cups water
Special equipment needed:
- Large pot with lid
Step-by-step instructions:
1. In a large pot, layer the lamb, cabbage, apples, onion, and garlic.
2. Add the bay leaves, black peppercorns, and salt.
3. Pour in the water.
4. Cover the pot with a lid and bring to a boil over high heat.
5. Reduce the heat to low and simmer for 2-3 hours, or until the lamb is tender and the cabbage is soft.
6. Remove the bay leaves and peppercorns before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat per serving: 15g
Protein per serving: 30g
Carbohydrates per serving: 25g
Fiber per serving: 8g
Sugar per serving: 15g
Sodium per serving: 600mg
Substitutions for ingredients:
- Lamb can be substituted with beef or pork.
- Cabbage can be substituted with kale or collard greens.
- Apples can be substituted with pears or quince.
Variations:
- Add potatoes to the pot for a heartier meal.
- Use chicken instead of lamb for a lighter version.
- Add a splash of apple cider vinegar for a tangy flavor.
Tips and tricks:
- Use a heavy-bottomed pot to prevent burning.
- Cut the cabbage into wedges instead of shredding it for a more rustic look.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until warmed through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Sprinkle with chopped fresh herbs, such as parsley or thyme.
Pairings:
Serve with a crisp green salad and a glass of red wine.
Suggested side dishes:
Crusty bread, boiled potatoes, or roasted root vegetables.
Troubleshooting advice:
- If the broth is too watery, remove the lid and simmer for a few more minutes to reduce.
- If the lamb is tough, simmer for a longer period of time until tender.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fårikål is a traditional Norwegian dish that dates back to the Middle Ages. It is typically made with lamb and cabbage, and is often served during the fall and winter months.
Flavor profiles:
This dish is savory and slightly sweet, with a hint of tanginess from the apples.
Serving suggestions:
Serve hot with a side of crusty bread and a glass of red wine.
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Region: Norwegian