Ingredients with Measurements:
- 2 lbs lamb shoulder, bone-in
- 2 lbs cabbage, cut into wedges
- 4 medium-sized carrots, peeled and cut into chunks
- 4 medium-sized potatoes, peeled and cut into chunks
- 2 cups water
- 1 tsp whole black peppercorns
- 1 tsp salt
Special equipment needed:
- Large pot with lid
Step-by-step instructions:
1. In a large pot, layer the lamb shoulder, cabbage wedges, carrots, and potatoes.
2. Add the water, black peppercorns, and salt.
3. Cover the pot with a lid and bring to a boil over high heat.
4. Reduce the heat to low and simmer for 2-3 hours, or until the lamb is tender and falls off the bone.
5. Serve hot with the vegetables and broth.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
5. Temperature:
Simmer over low heat.
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 25g
Protein: 40g
Substitutions for ingredients:
- Beef or pork can be used instead of lamb.
- Other root vegetables, such as turnips or parsnips, can be added or substituted for the carrots and potatoes.
Variations:
- Add garlic and onion for extra flavor.
- Use chicken broth instead of water for a richer taste.
- Add a splash of cream or sour cream for a creamier texture.
Tips and tricks:
- Use a large pot to ensure all the ingredients fit comfortably.
- Skim off any foam that rises to the surface during cooking.
- Serve with crusty bread to soak up the broth.
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 individual bowls with a ladle of broth and a wedge of cabbage on top.
Garnishes:
Sprinkle with chopped fresh parsley or dill.
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 salty, dilute it with more water.
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 Middle Ages. It is typically served in the fall when cabbage is in season.
Flavor profiles:
Fårikål is a hearty and comforting dish with a savory, slightly sweet flavor from the lamb and vegetables.
Serving suggestions:
Serve with a side of lingonberry jam for a traditional Norwegian touch.
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Region: Norwegian