Ingredients with Measurements:
- 2 lbs lamb shoulder, bone-in, cut into large pieces
- 2 lbs cabbage, cut into wedges
- 1 cup pitted prunes
- 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 pieces and cabbage wedges.
2. Add the prunes, peppercorns, and salt.
3. Pour in the water.
4. Cover the pot 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. Serve hot with boiled potatoes and lingonberry jam.
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 hours
5. Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 38g
- Protein: 35g
Substitutions for ingredients:
- Pork shoulder can be used instead of lamb shoulder.
- Dried apricots or figs can be used instead of prunes.
Variations:
- Add sliced carrots and onions for extra flavor and nutrition.
- Use chicken or beef instead of lamb.
Tips and tricks:
- Skim off any foam that rises to the surface while simmering.
- Serve with boiled potatoes and lingonberry jam for a traditional Norwegian meal.
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 or on individual plates.
Garnishes:
- Sprinkle with chopped fresh parsley or dill.
Pairings:
- Serve with a crisp green salad or pickled vegetables.
Suggested side dishes:
- Boiled potatoes and lingonberry jam.
Troubleshooting advice:
- If the lamb is tough, simmer for an additional 30 minutes.
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.
Flavor profiles:
- The dish has a savory and slightly sweet flavor from the lamb and prunes.
Serving suggestions:
- Serve with a glass of red wine or a cold beer.
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Region: Norwegian