Fårikål

INGREDIENTS

• 2 lbs (900 g) bone-in lamb shoulder or leg, cut into large chunks
• 2 lbs (900 g) green cabbage, cut into wedges
• 1 1/2 cups (360 ml) water
• 2 teaspoons (10 g) whole black peppercorns
• 2 teaspoons (10 g) salt

RECIPE

1. In a large pot or Dutch oven, layer the lamb and cabbage wedges, alternating between them.
2. Add the water, peppercorns, and salt to the pot.
3. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, covered, for 2-3 hours or until the lamb is tender and the cabbage is soft and translucent.
4. Serve the Fårikål hot, with boiled potatoes on the side.