Sheep cabbage
Ingredients · Servings 10
- 4 kg head cabbage
- 4 kg mutton and cabbage meat
- 4 ts salt
- 4 tablespoons whole pepper
- 8 dl water
Method · 1 h 20 min
- Divide the cabbage into wedges.
- Layer the meat and cabbage in a pot (meat at the bottom, fat side down). Sprinkle salt and pepper between the layers. The peppercorns can also be placed in a special pepper holder.
- Pour in boiling water. Bring to a boil and let the mutton stew simmer over low heat until the meat is tender (when the meat is tender it will fall off the bone), about 1-2 hours.
- The lamb cabbage is served piping hot on warm plates. Some people like to smooth the lamb cabbage. Then sprinkle a little flour (3-4 tablespoons) between the layers.
- Single
- Over 60 minutes
It's been 40 years since fårikål was named Norway's national dish in Nitimen, and the dish still stands as one of the most Norwegian things we can serve. Fårikål is a wonderful party food, and the world's best reason to gather friends and family around the table!
