Fårikål

Fårikål is a Norwegian dish of lamb or mutton and cabbage. MatPrat’s preparation layers cabbage wedges with meat, salt and whole peppercorns, placing the meat at the bottom with its fatty side down. Water is added, and the covered pot cooks gently until the meat is tender.^[1]

Some cooks thicken the dish by sprinkling wheat flour between the layers. MatPrat also describes putting the peppercorns in a separate holder. The dish is served with boiled potatoes; its recipe allows mutton in place of lamb.^[1]