Lamb And Cabbage Stew Recipes

NORWEGIAN FåRIKåL, LAMB & CABBAGE

Steps:

• Rinse and cut the cabbage into large wedges.
• Cut the leg of lamb into several large pieces.
• Pour the water into a large pot or dutch oven.
• Layer the cabbage and lamb in the pot along with salt between layers, starting and ending with cabbage.
• Put whole pepper inside a tea strainer or other enclosure to keep it contained, and place into pot along with the meat and cabbage.
• Cover the pot, bring to a boil, then lower the temperature to a very gentle boil.
• Be careful not to let the pot go dry. Add more water if needed.
• Let cook for 2 - 2½ hours until the meat is fork tender and easy to pull apart.
• Serve the lamb & cabbage with potatoes boiled in lightly salted water, and pour plenty of the lamb stock over potatoes and meat. Also keep salt and pepper shakers at the table to add more as needed.

LAMB AND CABBAGE STEW

Steps:

• Preheat the oven to 300*. Trim the cabbage of any discolored outer leaves. Core it and slice it into slim wedges.
• In a large Dutch oven or kettle, layer 1/3 of the lamb, generous sprinklings of salt and pepper, and 1/3 each of the flour and cabbage. Repeat twice more.
• Pour in the beef stock, and set the Dutch oven over moderate heat. Bring the broth to a simmer.
• Cover the Dutch oven and transfer it to the oven. Bake for 2 hours, until the lamb is tender.
• In the meantime, prepare the roux by melting the butter in a frying pan and stirring in the flour. Cook for a few minutes over medium heat.
• Remove the Dutch oven from the oven. Drain the juices into a medium saucepan, skimming off the fat. Quickly whisk in the roux, and simmer until thickened.
• Whisk in the sour cream or heavy cream and season to taste. Pour the gravy back into the Dutch oven.
• Serve with cooked unpeeled new potatoes if you wish.

FARIKAL

Steps:

• Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can. Tie the peppercorns into a small piece of cheesecloth, and place them in the center of the casserole. Pour the water over all, and cover with a lid.
• Bring to a boil, then simmer over low heat for 2 hours. Remove the package of peppercorns before serving.

FåRIKåL - NORWEGIAN LAMB AND CABBAGE STEW

Steps:

• Slice the cabbage into "boats", just radiating slices from the middle, out.
• Find the fattiest bits of meat and place one layer of that on the bottom of the pot.
• Add a layer of cabbage.
• Strew quite a bit of the pepper-corns, salt and flour over.
• Repeat until you reach the top of the pot, or you run out of meat and cabbage. Cabbage is the top layer.