Norwegian Lamb and Cabbage Stew

Ingredients

• 2 pounds (900g) lamb shoulder, bone-in, cut into chunks 2 pounds (900g) lamb shoulder, bone-in, cut into chunks
• 1 large cabbage, cut into wedges 1 large cabbage, cut into wedges
• 2 onions, sliced 2 onions, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon whole black peppercorns 1 teaspoon whole black peppercorns
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 40g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium-high heat.
2. 2.
   Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
3. 3.
   In the same pot, add the sliced onions and minced garlic. Sauté until the onions are translucent and fragrant.
4. 4.
   Return the lamb to the pot and add the cabbage wedges, bay leaves, black peppercorns, dried thyme, and salt.
5. 5.
   Pour in the beef or vegetable broth, ensuring that the ingredients are fully submerged.
6. 6.
   Bring the stew to a boil, then reduce the heat to low and cover the pot.
7. 7.
   Simmer for about 2 hours, or until the lamb is tender and the flavors have melded together.
8. 8.
   Remove the bay leaves before serving.
9. 9.
   Serve the Fårikål hot with boiled potatoes or steamed rice.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose lamb shoulder with some marbling, as it will become tender and flavorful when slow-cooked.
• Cabbage — Opt for fresh and firm cabbage, as it will retain its texture during the cooking process.
• Bay leaves — Use whole bay leaves for a subtle herbal aroma. Remove them before serving.

Tips & Tricks

• For a richer flavor, you can sear the lamb chunks before adding them to the stew.
• If you prefer a thicker stew, you can add a slurry of cornstarch and water during the last 15 minutes of cooking.
• Fårikål tastes even better the next day, as the flavors continue to develop. Consider making it in advance and reheating it for a delicious meal.

Serving advice

Serve the Norwegian Lamb and Cabbage Stew hot, accompanied by boiled potatoes or steamed rice. Garnish with fresh parsley for a pop of color.

Presentation advice

Present the Fårikål in a deep serving dish, allowing the vibrant green cabbage and tender lamb to be the centerpiece. Serve with a side of potatoes or rice for a complete and satisfying meal.