Fårikål

Ingredients5

• bone-in mutton or lamb shoulder1.5 kg
• white cabbage1.5 kg
• whole black peppercorns2 tbsp
• salt2 tsp
• water500 ml

Method

1. Cut the meat into large chunks, keeping the bones in, and cut the cabbage into thick wedges.
2. Layer meat and cabbage in a heavy pot, starting and ending with meat, and sprinkle salt and peppercorns between the layers.
3. Pour in just enough water to barely cover the bottom of the pot.
4. Bring to a boil, then cover and simmer gently for about 2 hours, until the meat is very tender and the cabbage is soft.
5. Shake the pot occasionally instead of stirring, so the layers stay mostly intact.
6. Taste the broth and add a little more salt if needed.
7. Serve hot in deep plates with the cooking broth, traditionally with boiled potatoes on the side.