Fårikål

Ingredients

• 3 lbs lamb shoulder or neck, bone-in, cut into pieces
• 2 heads cabbage, cut into wedges
• 2 tbsp whole black peppercorns
• 2 tsp salt
• 2 tbsp flour
• 2 cups water

Instructions

1. 1Layer lamb pieces and cabbage wedges alternately in a large pot, starting and ending with cabbage.
2. 2Sprinkle each layer with peppercorns, salt, and a dusting of flour.
3. 3Pour in water, cover, and bring to a gentle simmer.
4. 4Simmer very gently, without stirring too much, for 2 to 2.5 hours until the lamb is falling-off-the-bone tender.
5. 5Check seasoning, adding more salt as needed.
6. 6Serve in bowls with the broth and boiled potatoes on the side.

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