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Fårikål — lamb slowly simmered with cabbage
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Source: https://recipheon.com/en/recipes/main-dishes/farikal-lamb-slowly-simmered-with-cabbage
About this recipe
Fårikål is a Norwegian dish of lamb and white cabbage cooked slowly with whole black peppercorns. Bone-in pieces of meat are layered in a pot with thick cabbage wedges and a little water. Under the lid, the cabbage softens and releases juices that combine with the meat broth to make a simple, aromatic sauce. There is no need to brown the lamb first or thicken the dish with flour. Put the peppercorns in a stainless steel spice or tea infuser so they can be easily removed before serving. Choose a mixture of lamb shoulder, neck and ribs suited to long cooking. These quantities make four generous portions of meat, cabbage and all the broth; no extra potatoes or bread are needed.
Ingredients
Lamb and cabbage
1.5 kg raw bone-in lamb, a mixture of shoulder, neck and ribs for braising, cut by the butcher into pieces about 6–8 cm across; the weight includes bones
1.5 kg white cabbage, weighed after removing the outer leaves and hard part of the core
10 g whole black peppercorns
12 g salt
300 ml water, plus up to 100 ml hot water for topping up only if needed
Steps
Check the pieces of meat and remove any loose bone fragments left from cutting. Keep the natural streaks of fat; do not brown the meat. Choose a large, heavy-bottomed pot of about 6–7 l with a lid. Reserve the fattiest pieces for the bottom of the pot.
Rinse the prepared cabbage and drain. Cut into thick wedges about 3–4 cm wide; do not shred finely. Trim away only very hard remnants of the core, leaving enough of the leaf bases to keep some wedges together. Put all the peppercorns in a closable stainless steel spice or tea infuser suitable for cooking.
AI-generated Arrange half the lamb on the bottom of the pot, with the fattier side facing down. Add half the cabbage and sprinkle with 6 g salt. Top with the rest of the meat, the remaining cabbage and the other 6 g salt. Place the pepper infuser between the layers. Pour 300 ml water around the edge of the pot. The liquid should not cover the ingredients: the cabbage will shrink considerably and release its juices as it cooks.
AI-generated Cover the pot and heat over medium heat until you hear a gentle simmer. Reduce the heat to low and cook covered for about 2.5 hours. The broth should only simmer gently. Do not stir vigorously; if needed, gently move the whole pot by its handles while wearing oven mitts. After about an hour, briefly check the bottom near the edge: if the liquid has almost disappeared, add up to 100 ml hot water. With a tight-fitting lid, the cabbage juices are usually sufficient.
After about 2.5 hours, carefully lift the lid, directing the steam away from your face. The meat should come away from the bones easily and yield to a fork, and the cabbage should be very soft. If the lamb is still firm, cover and cook for about another 20–30 minutes. Remove the pepper infuser, letting the liquid drain back into the pot. Do not discard the broth, and do not skim off its fat.
AI-generated As you serve, separate the meat from the bones with the help of two forks; set the bones aside. Divide all the edible meat, along with its fat and the cabbage, among four deep plates. Share out all the remaining broth as well so each portion is juicy. Serve hot. The peppercorns stay in the removed infuser and are not included in the portions.
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