Fårikål

Method

1. Remove the outer leaves of the cabbage and cut it into wedges 3 to 4 cm thick, keeping a piece of core on each so the leaves hold together while cooking. Wipe the lamb with kitchen paper to remove moisture and any bone splinters.

2. In a heavy 3 L pot, lay a single layer of lamb fat side down, top with a layer of cabbage and sprinkle over a little salt, peppercorns and flour. Repeat meat, cabbage and seasoning until everything is used, finishing with cabbage.

   Add in this stepBone-in lamb (neck, shoulder or breast, in 5 cm pieces) 700 gWhite cabbage 600 gCoarse salt 1½ tspWhole black peppercorns 2 tspPlain flour (optional, to thicken the broth slightly) 1½ tbsp

3. Pour the water down the side of the pot and bring to the boil over high heat. Cover, turn down to low heat and simmer gently for 1 h 40 min. There is no need to stir; just check once or twice that the bottom isn't catching. The cabbage releases plenty of liquid. It's done when the meat falls easily off the bone.

   Add in this stepWater 350 ml

   high heat→low heat

4. About 25 minutes before the end, peel the potatoes, put them in a 18 cm pot with cold water and the salt and boil over medium heat for 20 min, until a knife slides in. Drain and keep covered.

   Add in this stepPotatoes 400 gSalt for the potato water 1 tsp

   medium heat

5. Taste the broth and add salt if needed. Serve the meat and cabbage in deep plates with plenty of hot broth and the boiled potatoes. In Norway it often comes with thin, crisp flatbrød.