Fårikål (Norwegian National Dish)

Name: Fårikål (Norwegian National Dish)
Yield: 7
Cuisine: Noruega
Ingredients: 5 tablespoons Wheat flour; 3 teaspoons Salt; 1 Cabbage; 1 cup Water; 3 tablespoons Peppercorns; 3 lb Lamb

Fácil

Contains allergens

Cereales con gluten

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 7 (estimated)

Nutrition facts

Protein25 %36 g
Carbs11 %16 g
Fat65 %42 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	591 kcal	141 kcal
Protein	36 g	8.6 g
Carbs	16 g	3.8 g
Fat	42 g	10 g

One serving is about 418 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty28/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Norwegian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Lamb - Norway

Ingredients

5 tablespoons Wheat flour
3 teaspoons Salt
1 Cabbage (head)
240 ml Water (1/2)Original: 1 cup
3 tablespoons Peppercorns
1.4 kg LambOriginal: 3 lb

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

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Cut the lamb into large pieces.
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Slice the cabbage into large wedges, keeping the core attached.
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Add a layer of lamb pieces to the bottom of a large pot, fatty side down. Sprinkle with peppercorns and salt. Add a layer of cabbage wedges on top. Repeat with more layers of lamb, peppercorns, and cabbage, ending with cabbage on top.
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Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew.
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Add water to the pot and bring to a boil. Cover and reduce heat. Cook on low heat for 2 – 3 hours, until the lamb gently falls away from the bone.
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Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth.