Fårikål (Norwegian National Dish)

1. ▢
2. Cut the lamb into large pieces.
3. ▢
4. Slice the cabbage into large wedges, keeping the core attached.
5. ▢
6. Add a layer of lamb pieces to the bottom of a large pot, fatty side down. Sprinkle with peppercorns and salt. Add a layer of cabbage wedges on top. Repeat with more layers of lamb, peppercorns, and cabbage, ending with cabbage on top.
7. ▢
8. Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew.
9. ▢
10. Add water to the pot and bring to a boil. Cover and reduce heat. Cook on low heat for 2 – 3 hours, until the lamb gently falls away from the bone.
    2–3 hours
11. ▢
12. Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth.

Cooking notes

When scaling protein-led dishes, weigh the meat rather than counting pieces, and remember that the pan size limits how much you can sear at once.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.