Fårikål

Shopping list

• 1 kg lamb shoulder chops — bone in

  Sub
• 1 piece white cabbage — about 1 kg, cut into large wedges

  Sub
• 3 tbsp plain flour

  Sub
• 2 tbsp whole black peppercorns

  Sub
• 2 tsp sea salt

  Sub
• 500 ml water

  Sub
• 2 piece bay leaves

  Sub
• 800 g boiled potatoes — to serve

  Sub

Step by step

1. 1

   Season the lamb chops all over with salt, then dust them lightly with the flour.

2. 2

   In a large heavy-bottomed pot or casserole, layer half the cabbage wedges on the bottom.

3. 3

   Arrange the lamb chops on top of the cabbage in a single layer.

4. 4

   Scatter 1 tablespoon of the black peppercorns over the lamb, then place the remaining cabbage wedges on top.

5. 5

   Scatter the remaining peppercorns and tuck in the bay leaves. Sprinkle with another teaspoon of salt.

6. 6

   Pour in the water—it should come halfway up the ingredients. Cover the pot tightly with a lid.

7. 7

   Bring to a gentle simmer over medium heat, then reduce to low and cook for 2 hours, checking occasionally and adding a splash more water if the pot looks dry.

8. 8

   After 2 hours, the lamb should be very tender and the cabbage soft and sweet. Taste and adjust salt if needed.

9. 9

   Serve the lamb and cabbage in wide bowls with the cooking broth spooned over, accompanied by boiled potatoes.