Fårikål

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Layer the lamb shoulder and green cabbage wedges alternately in a large heavy-bottomed pot or Dutch oven.

   Ca. 5 min.

   Kokkens note: Ensure the pieces are roughly uniform in size for even cooking.

2. 2

   Sprinkle each layer with whole black peppercorns and salt.

   Ca. 2 min.

   Kokkens note: Distribute the seasonings evenly across all layers.

3. 3

   If using, sprinkle the all-purpose flour over the layers, which will help thicken the broth slightly.

   Ca. 1 min.

   Kokkens note: This step is optional but adds a little body to the sauce.

4. 4

   Pour in the water, ensuring it almost covers the ingredients.

   Ca. 1 min.

   Kokkens note: Add a little more water if necessary to nearly submerge the contents.

5. 5

   Bring the pot to a boil over high heat, then immediately reduce the heat to low.

   Ca. 5 min.

   Kokkens note: Maintain a gentle simmer, not a rolling boil, for tender meat.

6. 6

   Cover the pot tightly and simmer for at least 2 hours, or until the lamb is very tender and easily falls off the bone.

   Ca. 2 t.

   Kokkens note: Check occasionally to ensure there's enough liquid; add a little more hot water if it's drying out.

7. 7

   Taste and adjust seasoning with additional salt if needed.

   Ca. 1 min.

   Kokkens note: The flavor will deepen as it simmers, so a final adjustment is often necessary.

8. 8

   Serve hot, directly from the pot, often with boiled potatoes on the side.

   Ca. 2 min.

   Kokkens note: Traditionally, fårikål is enjoyed with a simple side of boiled potatoes.