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Fårikål - Norwegian Lamb and Cabbage Stew

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“A simple-to-make stew that freezes well and tastes even better reheated. Probably because of the pepper-corns giving off more taste then. I have made a video of the preparation of this dish, and that can be seen at http://www.youtube.com/watch?v=pw6B76PqdRU”
READY IN:
2hrs 20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice the cabbage into "boats", just radiating slices from the middle, out.
  2. Find the fattiest bits of meat and place one layer of that on the bottom of the pot.
  3. Add a layer of cabbage.
  4. Strew quite a bit of the pepper-corns, salt and flour over.
  5. Repeat until you reach the top of the pot, or you run out of meat and cabbage. Cabbage is the top layer.

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