Ingredients with Measurements:
- 2 lbs lamb shoulder, bone-in
- 2 lbs cabbage, sliced
- 1 large onion, sliced
- 1 1/2 cups heavy cream
- 2 cups water
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp whole peppercorns
- 2 bay leaves
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, layer the lamb shoulder, sliced cabbage, and sliced onion.
2. Add the salt, black pepper, whole peppercorns, and bay leaves on top.
3. Pour in the water and bring to a boil.
4. Reduce heat to low and simmer for 2 hours, stirring occasionally.
5. After 2 hours, remove the lamb shoulder from the pot and set aside.
6. Add the heavy cream to the pot and stir well.
7. Simmer for an additional 10-15 minutes until the cabbage is tender and the sauce has thickened.
8. Serve the lamb shoulder and cabbage with the creamy sauce on top.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours and 15 minutes
5. Temperature:
Simmer on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 520
Fat per serving: 38g
Carbohydrates per serving: 16g
Protein per serving: 29g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef chuck or pork shoulder.
- Heavy cream can be substituted with sour cream or crème fraîche.
Variations:
- Add sliced carrots or potatoes to the pot for extra flavor and nutrition.
- Use chicken or vegetable broth instead of water for a richer taste.
- Add garlic or herbs like thyme or rosemary for more depth of flavor.
Tips and tricks:
- Brown the lamb shoulder before adding it to the pot for a deeper flavor.
- Use a Dutch oven for even cooking and better heat distribution.
- Let the fårikål rest for 10-15 minutes before serving to allow the flavors to meld together.
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, stirring occasionally, until heated through.
Presentation ideas:
Serve the fårikål in individual bowls with a ladle of creamy sauce on top.
Garnishes:
Garnish with fresh herbs like parsley or chives.
Pairings:
Serve with a side of crusty bread or boiled potatoes.
Suggested side dishes:
- Roasted root vegetables
- Steamed green beans
- Mashed sweet potatoes
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the cabbage is too tough, simmer for an additional 10-15 minutes until tender.
Food safety advice:
- Make sure the lamb shoulder is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Fårikål is a traditional Norwegian dish that dates back to the Middle Ages. It is typically made with lamb, cabbage, and peppercorns, and is considered a national dish of Norway.
Flavor profiles:
Fårikål has a rich, creamy flavor with hints of black pepper and bay leaves. The lamb is tender and juicy, while the cabbage adds a slightly sweet and earthy flavor.
Serving suggestions:
Serve the fårikål with a glass of red wine or a cold beer.
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Region: Norwegian
Taste: Savory, Rich, Comforting, Hearty, Creamy