Instructions
Begin by cutting the lamb into large, manageable pieces that will cook evenly and remain succulent after the long simmering process. Take your head of white cabbage and slice it carefully into large wedges, making sure to keep the core intact so the pieces hold together during cooking. In a large, sturdy pot, start by layering a generous portion of lamb pieces at the bottom, placing the fatty side down to render flavor into the stew. Sprinkle a hearty amount of whole black peppercorns and salt over the meat to season each layer richly. Next, layer the cabbage wedges on top of the lamb, and continue alternating layers of lamb, peppercorns, and cabbage, always finishing with a top layer of cabbage. For a slightly thicker, more luscious broth, sprinkle a couple of tablespoons of flour evenly over the top layer of cabbage—this will help the stew develop a satisfying body as it cooks. Pour in about 1 1/2 cups of water, just enough to create steam and a flavorful broth without diluting the dish. Bring the pot gently to a boil over medium heat, then cover and reduce the heat to low to allow the flavors to meld together slowly. Let the fårikål simmer quietly for 2 to 3 hours, checking occasionally to ensure it is gently bubbling. The lamb should become incredibly tender, practically falling away from the bones, and the cabbage softens to a perfect texture. When ready, serve the fårikål hot, spooning generous broth over each portion. Complement this hearty stew with classic boiled potatoes and a scattering of fresh parsley, which adds a lovely pop of color and freshness. Enjoy this comforting, traditional Norwegian dish with loved ones, savoring every tender bite.
