Fårikål
Mutton and cabbage stew.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Cut the cabbage into large, thick wedges, leaving the core intact so the leaves stay together.
- 2
In a large, heavy-bottomed pot or Dutch oven, arrange a layer of meat fat-side down at the bottom.
- 3
Follow with a layer of cabbage wedges. Sprinkle generously with whole black peppercorns and coarse salt.
- 4
Repeat the layering process (meat, cabbage, spices) until all ingredients are used, finishing with a layer of cabbage on top.
- 5
Pour the water into the pot. Cover with a tight-fitting lid and bring to a gentle boil over medium-high heat.
- 6
Reduce the heat to low and simmer very gently for 1.5 to 2 hours until the meat is completely tender and falling off the bone. Serve with simple boiled potatoes.
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