Norway

• 1 kg lamb (cut into pieces)
• 1 kg cabbage (cut into wedges)
• 500 g potatoes (peeled and quartered)
• 2 large onions (chopped)
• 10-12 black peppercorns
• 2-3 bay leaves
• 1 liter water
• Salt to taste

• Prepare the lamb: In a large pot, layer the lamb pieces with the cabbage and onions. Sprinkle in the peppercorns and add the bay leaves.
• Add water and cook: Pour the water into the pot, covering the ingredients. Bring to a boil, then reduce the heat and let it simmer for 1.5-2 hours, until the lamb is tender and the flavors have melded together.
• Cook the potatoes: About 30 minutes before the dish is done, add the quartered potatoes to the pot and cook until they are tender.
• Serve: Taste and add salt to your liking. Serve the Fårikål hot, with some of the broth ladled over the meat and vegetables.

Fårikål is Norway's national dish, typically enjoyed during autumn and early winter. It's a hearty, one-pot meal featuring lamb and cabbage, often cooked slowly to bring out deep, rich flavors. The simplicity and warmth of Fårikål make it a beloved comfort food throughout Norway.