One-Pot Norwegian Lamb in Cabbage (Fårikål) | Recipe Drop | Food52

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One-Pot Norwegian Lamb in Cabbage (Fårikål):
"Fårikål”, translated directly to “mutton in cabbage,” is a warm and comforting one-pot dish made with mutton (a mature sheep) or lamb, cabbage, and whole peppercorns. It’s a very traditional Norwegian dish (so much so that it has its own day-the last Thursday in September) and may be one of the easiest and low-effort dinners you could make." - Nea Arentzen
GET THE RECIPE:
One-Pot Norwegian Lamb in Cabbage (Fårikål): food52.com/recipes/90053-one-...
PRODUCTS FEATURED IN THIS VIDEO:
Staub Cast-Iron Oval Cocotte: food52.com/shop/products/1105...
Larch Wood End-Grain Premium Cutting Board: food52.com/shop/products/1185...
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[@Frewell]

Absolutely love it, you did such a great job! As a norwegian (and a fårikål-lover) I have to say I love have you managed to modernize the dish, while still keeping true to its origins and traditions. Big thumbs up

[@Death0Row]

Great on dark cold autum nights😊Cheers from norway🇳🇴

[@linneasalte1513]

Love all the Norwegian recipes!!

[@thoughtgale]

this looks perfect for the packs of 'stew pieces' that I see in the supermarkets that I think are lamb necks... although as an aside I remember having cold roast mutton as a kid (semi-pun semi-intended) and really enjoying it although I think its harder to find now.

[@adedow1333]

This looks amazing. I just bought a lamb leg yesterday. I'll be goofing with the layers as mine is all one piece, but this is making me drool. Also, an alternative idea for thickening the sauce is to use corn starch instead of flower. It shouldn't be any different using the method described in the video (though you may need a bit less).

[@JohnHausser]

Most underrated meat in 🇺🇸/🇨🇦 but you effectively have to buy high quality 🐑 meat tho

[@stephenaustin3026]

I love lamb, but realistically it will be next to impossible for most people to obtain lamb shank cut this way, and very hard to get neck (best end? scrag end?) or breast at all. I live in a large city, with access to a few gourmet butchers, and it still would be a big undertaking to source meat for this recipe.

[@deborahyb1]

It's Mutton not Muttin.

[@alicekalorian8043]

Wow, so much salt!!

[@haxtv8019]

The cameraman at