Fårikål — lamb and cabbage stew
Bone-in lamb and tender white cabbage in a broth with whole peppercorns.
Active time20 min
Cooking2 h 30 min
Total3 h
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Ingredients
- 1500 g raw white cabbage
- 1500 g raw bone-in stewing lamb
- 300 ml water
- 4 tsp whole black peppercorns
- 2 tsp salt
Preparation
Wash the cabbage. Remove the hard cabbage core and cut the leaves into thick wedges.
1500 g raw white cabbage- knife
- chopping board
Place the lamb fat-side down in a casserole. Alternate with the cabbage, spreading the salt and peppercorns between the layers. Pour in the water.
1500 g raw bone-in stewing lamb300 ml water4 tsp whole black peppercorns2 tsp salt- saucepan with lid
Bring to the boil, cover and reduce the heat. Simmer for about 150 min, until the meat pulls easily from the bones and the cabbage is tender. Serve hot with the broth.
- saucepan with lid
- spoon
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration