September Recipe: Fårikål (Lamb and Cabbage Stew)

Fårikål is the national dish of Norway. It even has its own feast day on the last Thursday in September. This simple dish of layers of lamb, cabbage and black peppercorns is a perfect way to welcome the first cool days of fall. This traditional Norwegian stew celebrates the simplicity of good ingredients. The word "fårikål" literally means "mutton in cabbage" - and that's exactly what it is. ## Ingredients - 2-3 lbs lamb shoulder or leg, cut into chunks - 1 large head of cabbage, cut into wedges - 1 tbsp whole black peppercorns - 2 tsp salt - Water or lamb stock ## Instructions 1. Layer the lamb and cabbage in a large pot, starting with cabbage on the bottom 2. Sprinkle salt and peppercorns between layers 3. Add just enough water to come halfway up the ingredients 4. Bring to a boil, then reduce heat and simmer for 2-3 hours until lamb is tender Serve with boiled potatoes and crusty bread. The beauty of this dish is in its simplicity - the lamb and cabbage create a rich, comforting broth that needs nothing more. *Nourish your body, heal the soil!*