Sheep in Cabbage Summer Stew

Despite “Sheep in cabbage” – Fårikål – being the national dish of Norway, Sweden’s neighbor to the west, it is considered a staple of the classic Swedish kitchen. With a clear broth and summer cabbage, I figure it’s a perfect summer dish to share! Don’t bother using choice lamb pieces, the cut will have a chance to tenderize in the stew,  preferably pick something with the bone in to give added flavor (shoulder, shanks, neck etc). Lots of variations of this dish can be made by adding different vegetables (mushrooms, carrots, cauliflower, potatoes), spices ( I added tarragon), beer (substitute some of the water), or try serving over barley.

Sheep in cabbage

3 lbs (1 ½ kg) lamb

2 lbs (1 kg) white cabbage

4 tsp peppercorns, whole

2 tsp salt

2-3 bay leaves

water, enough to cover the meat

parsley, chopped

  1. Cut cabbage into wedges.
  2. Brown the meat for more flavor, gradually add vegetables and seasonings.
  3. Add water to pot, and boil for 2 hours in a dutch oven (about 30 mins in a pressure cooker) or until the meat is tender.
  4. Serve in a bowl, garnish with parsley.

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