Lamb in cabbage

Season is here and every Norwegian is making “fårikål” or lamb in cabbage. In the old days the meat that was used to this stew was from the old sheep and for this reason the cooking time needed to be rather long. Nowadays the meat can come from the young animals and different parts of the animals, but the best meat is the meat that suits for a long cooking time.

 

You will need

 

Ca 1kg of lamb meat for stew
1 whole cabbage
Black pepper
Flour
Salt

Cut the cabbage in to slices or boats. When putting the meat and cabbage into a large casserole start with meat. Put the fat side towards the bottom. Add the cabbage and then lot of whole black pepper, a bit of salt and a bit of flour. Add then a layer of meat and after this cabbage, black pepper, salt and flour. Continue like this so long that you have made layers of all the meat and cabbage. Pour some 3 dl of water on top. The cabbage itself contains a lot of water so you do not need more than 3 dl to avoid burning the meat in to the casserole. Put the lid on and cook for some 4 hours on low fire.

Some serve this dish with potatoes but I think it is quite enough with only meat and cabbage. The dish is just simple and so delicious as such.