Fårikål (Norwegian National Dish)

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   Cut the lamb into large pieces.

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   Slice the cabbage into large wedges, keeping the core attached.

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   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.

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   Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew.

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    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
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    Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth.

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