Fårikål: Slow-Braised Lamb and Cabbage with Potatoes

Name: Fårikål: Slow-Braised Lamb and Cabbage with Potatoes
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 2 servings
Cuisine: Norwegian
Ingredients: 1.5 pound lamb shoulder (bone-in, cut into 2-inch pieces); 1 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground); 1 green cabbage (large, outer leaves removed, cored and cut into 6-8 wedges); 1 tablespoon all-purpose flour; 1 tablespoon black peppercorns (whole); 3 cup water; 1 pound new potato (small); 1 tablespoon unsalted butter

A classic Norwegian comfort stew featuring tender lamb and hearty cabbage simmered slowly with whole black peppercorns, served alongside buttery new potatoes.

Prep: 30 min
Cook: 2 hr 30 min
Total: 3 hr
Servings: 2
Cuisine: Norwegian
Difficulty: Hard
Cost: $5.26/serving

Dietary

Nut-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1.5 pound lamb shoulder (bone-in, cut into 2-inch pieces)
1 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)
1 green cabbage (large, outer leaves removed, cored and cut into 6-8 wedges)
1 tablespoon all-purpose flour
1 tablespoon black peppercorns (whole)
3 cup water
1 pound new potato (small)
1 tablespoon unsalted butter

Instructions

Season the lamb pieces generously with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
In a large, heavy-bottomed pot or Dutch oven, layer one-third of the lamb pieces on the bottom. Arrange about one-third of the green cabbage wedges over the lamb. Sprinkle lightly with 1 tablespoon of all-purpose flour and one-third of the whole black peppercorns.
Repeat the layering process two more times, ending with a layer of cabbage. Pour 3 cups of water over the contents of the pot.
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 2 to 2.5 hours, or until the lamb is very tender and falling off the bone. Stir occasionally to prevent sticking and ensure even cooking.
About 25 minutes before the stew is done, place 1 pound of small new potatoes in a separate pot. Cover with cold water and add a pinch of salt. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes.
Drain the cooked new potatoes and toss with 1 tablespoon of unsalted butter.
Serve the Fårikål hot, spooning stew into bowls with pieces of lamb and cabbage, and serve the buttery boiled new potatoes on the side. Remove bones before serving if desired.

Notes

Fårikål is even better the next day as the flavors have more time to meld. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving)

Calories: 780
Protein: 58 g
Carbohydrates: 45.5 g
Fat: 39 g
Fiber: 8.5 g
Sodium: 750 mg
Saturated Fat: 19 g
Sugar: 7 g
Cholesterol: 180 mg