Dairy-Free Norwegian Fårikål (Lamb and Cabbage Stew)
A simple yet flavorful Norwegian stew made with lamb, cabbage, and black peppercorns, prepared without any dairy.
Ingredients
- about 1360 g Lamb shoulder
- about 1360 g Cabbage
- 2 cups Water
- 2 tbsp Black peppercorns
- 2 tsp Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the lamb into serving-sized pieces.
- 2Slice the cabbage into wedges.
- 3In a large pot, layer lamb and cabbage alternately, sprinkling each layer with black peppercorns and salt.
- 4Pour water over the layers.
- 5Bring to a boil, then reduce heat and simmer for at least 2 hours, or until the lamb is very tender and falling apart.
- 6Serve hot directly from the pot.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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