Fårikål (lamb in cabbage) – the national dish of Norway

Ingredients:

1 ½ kilo of lamb meat (with bones)

1 ½ kilo of cabbage
4 teaspoons of whole pepper corns
2 teaspoons of salt
3 dl of water
This is how you make it:
1. Cut the cabbage into “boats”.
2. Put lamb meat and cabbage in layers in a big casserole (at the bottom:
meat with the fat side down). Put salt and whole pepper corns among
the layers.
3. Pour water into the casserole. Let it boil softly for about 2 hours, until
the meat is tender and loosens from the bones.
4. Served very hot on warm plates.
5. If you like a more saucy constistence, you can put a spoon or two of
flour amongst the layers.

This dish is served with boiled potatoes and cranberry jam.