Step 2 bring to a boil then simmer over low heat for 2 hours. Repeat this layering till you are done with the ingredients.
Farikal Recipe Lamb And Cabbage Norway S National Dish Outside Oslo National Dish Norwegian Food Scandinavian Food
Place the peppercorns in a small piece of cheesecloth and tie it.
Fårikål recipe. Add a layer of cabbage over the lamb. 2 kg 4 lbs lamb meat cut into large pieces neck shoulder shank 2 kg 4 lbs white cabbage cut into large wedges. In a large pot melt one dollop of butter and sauté the onions until they turn transparent.
4 225g 8 oz lamb pieces 1 head cabbage cored and sliced 450ml 16 fl oz water 1 1 2 tablespoons whole black peppercorns salt to taste. 1 medium to large head of cabbage 1 leg of lamb or 4 5 pounds of other cuts of lamb with or without bone 2 cups water salt 4 teaspoons whole black pepper. 5 tsp whole black peppercorns 3 tsp salt 4 dl 1 cup water 60g cup flour omit for a gluten free option.
Fårikål lamb and cabbage stew with peppercorns norway s national dish 1 5 pounds lamb shoulder shank or neck cut into 1 inch pieces 1 5 pounds green cabbage cut into wedges 1 2 teaspoons whole black peppercorns. Bring the water. Instructions cut the cabbage in four and remove the hard part in the centre.
Cook for 3 5 minutes. Directions step 1 arrange a layer of sliced lamb in the bottom of a dutch oven or soup pot. Step 3 once the lamb is seared add the peppercorns and rosemary.
Top with a layer of cabbage. How to prepare farikal tear cabbage leaves and place in soup pot first. Remove the package of peppercorns before serving.
Pour flour and liquid on top of cabbage. Add the garlic and lamb chunks and sear the lamb. Pour the water into a large casserole pot add crushed juniper and bay leaf.
Add lamb to pot and sprinkle the peppercorns. Cut each part in 3 pieces lengthwise add the butter in small pieces in a big casserole start with a layer of meat then cabbage meat cabbage drizzle the flour pepper grains and salt inbetween each layer. Cover and simmer on low for 2 3 hours.
Take a large soup pot and arrange a layer of sliced lamb at the bottom. Cut the cabbage into quarters down the core and cut each quarter into 3 4 wedges the idea is to keep part of the core on each segment which will hold the leaves together and prevent the whole thing disintegrating while cooking.
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