Entree: Norway – Western Fjords – Fårikål (Slow-cooked mutton and cabbage stew flavored with whole black peppercorns)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 2 hrs 45 min

Total 2 hrs 55 min

Ingredients

- 3 lb (1.4 kg) mutton or bone-in lamb shoulder, cut into large pieces (approx. usable weight)
- 1 large head green cabbage, about 2 lb (900 g), cored and cut into wedges
- 2 tbsp (12 g) whole black peppercorns
- 1 tbsp (15 g) coarse sea salt, or to taste
- 2 cups (480 ml) water
- 2 bay leaves
- 2 lb (900 g) potatoes, peeled for boiling to serve alongside
- 1 tbsp (15 g) butter (optional, for potatoes)

Instructions

1. In a large heavy pot, arrange a layer of meat pieces to cover the bottom. Sprinkle with a third of the peppercorns and some salt. Add a layer of cabbage wedges over the meat. Repeat layering meat, pepper, salt, and cabbage until all ingredients are used, finishing with cabbage on top. Tuck bay leaves among the layers.
2. Pour 2 cups (480 ml) water into the pot—enough to come up about halfway the layers but not cover them. Bring to a gentle boil, then reduce heat to low, cover, and simmer very gently for 2.5–3 hours until the meat is tender and nearly falling from the bone. Do not stir; lift lid occasionally to check liquid level and add a little water if it dries out.
3. Meanwhile, boil the peeled potatoes in salted water until tender, about 20–25 minutes. Drain and toss with butter if desired.
4. To serve, ladle meat and cabbage onto plates with some broth. Offer boiled potatoes on the side and serve hot, traditional and rustic.