Entree: Norway – Northern Norway – Fårikål (Slow-simmered mutton and cabbage stew seasoned with whole black peppercorns)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 3 hrs

Total 3 hrs 15 min

Ingredients

- 2 1/2 lb (1.1 kg) bone-in mutton or lamb shoulder, cut into large pieces
- 1 head green cabbage, about 2 lb (900 g), cored and cut into wedges
- 2 tbsp (30 ml) whole black peppercorns
- 1 1/2 tsp (9 g) coarse salt, or to taste
- 2 cups (480 ml) water
- 2 lb (900 g) waxy potatoes (such as Yukon Gold), for boiling and serving

Instructions

1. In a large heavy pot, place a layer of mutton pieces, sprinkle with a portion of the whole black peppercorns and some salt, then add a layer of cabbage wedges; repeat layering until all meat and cabbage are used, ending with cabbage on top.
2. Pour 2 cups (480 ml) water into the pot—enough to come about one-third up the sides but not cover the layers fully. Cover the pot and bring gently to a simmer over medium heat.
3. Reduce heat to low and simmer very gently, covered, for 2 to 3 hours until the mutton is fork-tender and flavors are melded; skim any excess fat if desired.
4. Meanwhile, boil potatoes in salted water until tender, drain and keep hot.
5. Adjust seasoning of the stew with more salt if needed. Serve Fårikål hot with boiled potatoes alongside, spooning broth over meat and cabbage.