Fårikål

Ingredients

Quantities for 6 servings.

• 1.5 kg Mutton on the bone, in large pieces
• 1.5 kg White cabbage, in large wedges
• 2 tbsp Black peppercorns
• 2 tbsp Plain flour, optional, for body
• 500 ml Water
• 1 kg Boiled potatoes
• to taste Salt

Method

1. Lay a layer of meat fat side down in the pot, season it and scatter peppercorns over.
2. Add a layer of cabbage, more salt and pepper, and a dusting of flour if you want body. Alternate the layers until everything is used.
3. Pour the water down the side; it should reach halfway up, no higher.
4. Bring it to the boil, cover and cook two hours on the lowest heat. Do not stir: the layers are meant to stay layers.
5. It is done when the meat comes away from the bone. Serve with boiled potatoes, spooning broth from the pot over.