Fårikål recipe

Layers of bone-in mutton and cabbage sweated for hours with whole peppercorns, and nothing else.

2 hours and 45 minuteseasy7 ingredients

Ingredients

• 1500 g mutton with bone
• 2 tbsp whole black peppercorns
• 1500 g white cabbage
• 2 tbsp wheat flour
• 2 tsp salt
• 500 ml water
• 1000 g potatoes

How to make Fårikål

1. Take 1.5 kg of mutton with the bone left in, neck, breast and shoulder, cut into large pieces. Boneless meat gives a thin, flat broth.
2. Quarter 1.5 kg of white cabbage and cut each quarter into thick wedges, keeping a bit of core so they hold their shape.
3. Layer the pot: meat fat side down, then cabbage, scattering 2 tsp of salt and 2 tbsp of wheat flour between the layers.
4. Scatter 2 tbsp of whole black peppercorns between the layers, or tie them in a muslin bag if you would rather fish them out later.
5. Pour 500 ml of water down the side of the pot and no more; the cabbage gives off a lot of liquid.
6. Cover and simmer very gently for 2 to 3 hours, until the meat slides off the bone. Do not stir, shake the pot instead.
7. Boil 1 kg of potatoes in their skins and serve them alongside, with lingonberry jam if you have it.

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