Lamb and cabbage stew (får i kål. fårikål) I

Name: Lamb and cabbage stew (får i kål. fårikål) I
Cook time: 2 h
Total time: 2 h
Cuisine: European
Ingredients: 3 kg (6 1/2 pounds) sliced lamb shoulder, neck, or breast on the bone; 3 kg (6 1/2 pounds) cabbage, in large wedges; salt1 tbsp black peppercorns; 1 liter (quart) boiling water; 1 1/2 dl (2/3 cup) flour; 1 1/4 dl (1/2 cup) cold water

4 steps

Cook:2h

In the late fall, lamb and cabbage stew is a popular Sunday dinner dish.

Updated at: Thu, 17 Aug 2023 12:12:44 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories622.8 kcal (31%)

Total Fat44.9 g (64%)

Carbs16.4 g (6%)

Sugars6.3 g (7%)

Protein37.7 g (75%)

Sodium744.1 mg (37%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

3kglamb shoulder

sliced, neck, or breast on the bone

3kgcabbage

in large wedges

1 Tbspsalt

black peppercorns

1 literwater

quart, boiling

⅔ cupflour

½ cupwater

cold

Instructions

Step 1

In a wide, heavy pot, layer the meat with the cabbage, sprinkling each layer with salt and peppercorns. Add boiling water.

Step 2

Bring to a boil and simmer until the meat is tender, about 1 1/2 hours.

Step 3

Season with salt and pepper. The stock should be quite peppery. Stir the flour into the cold water, then stir into the pot to thicken. Bring to a boil.

Step 4

Serve with boiled potatoes.

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