Fårikål (norwegian Lamb and Cabbage Stew)

Ingredients

• 2 kg mutton shoulder
• 2 kg white cabbage
• 5 teaspoons black peppercorns
• 3 teaspoons salt
• 6 dl water

Steps

1. Cut the cabbage in half.
2. Cut the halves into roughly even boat-shaped pieces.
3. Cover the bottom of the pot with a layer of meat, laying it with the fattier side down.
4. Add a layer of cabbage on top of the meat.
5. Add another layer of meat on top of the cabbage.
6. Add salt and pepper between each layer.
7. Continue until you have placed all the cabbage and meat into the pot.
8. Pour in the water.
9. Slowly bring it to a boil.
10. Reduce the heat until the stew is at a slight simmer.
11. Let the meat simmer until it is tender and easily falls off the bone.
12. This should take around 3 hours.
13. Let it simmer for a little shorter when using lamb meat.
14. Serve straight from the pot with boiled potatoes.