Instruction

• ▢ Cut the lamb into large pieces
• ▢ Slice the cabbage into large wedges, keeping the core attached
• ▢ 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
• ▢ Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew
• ▢ 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
• ▢ Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth