| Ingredient | Quantity | |
| 1 | Lamb | 3 Lbs |
| 2 | White Cabbage | 1 head |
| 3 | Whole black peppercorns | 3 tablespoons |
| 4 | Salt | 3 tsp |
| 5 | Water | 1 1/2 cups |
| 6 | Flour | 5 tablespoons |
Instructions
▢ Cut the lamb into large pieces. ▢ Slice the cabbage into large wedges, keeping the core attached. ▢ 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. ▢ Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew. ▢ 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. ▢ Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth.