Lamb and cabbage stew (får i kål. fårikål) I

60 min +

Easy

5,2 point (of max 6) in average from 55 readers

65364 total readers

Lamb and cabbage stew (får i kål. fårikål) I have calculated nutrient, energy percentage and cost per 100 gram, which is conducted by ©Knut Pettersen.
The following basic values exist for 100 grams: For more details check the Norwegian version.
There is also possibilty to translate all recipe to english with help of Google Translate.

Click for the Norwegian version

Calories: 98,69 kcal ......Protein: 6,92 g ......Fat: 6,25 g ......Saturated fat: 2,66 g ......Carbo: 2,86 g ......Fiber: 1,66 g .....Sodium: 195,5 mg .......Price : 2,78 .- kr

Ingredients

12 servings

3 kg (6 1/2 pounds) sliced lamb shoulder, neck, or breast on the bone
3 kg (6 1/2 pounds) cabbage, in large wedges
salt1 tbsp black peppercorns
1 liter (quart) boiling water
1 1/2 dl (2/3 cup) flour
1 1/4 dl (1/2 cup) cold water

More facts about The recipe

Author:	Knut Pettersen
Source:	Matprat.no
Photographer:	Synøve Dreyer
Published/updated:	2014-08-21
Category:	Gryterett
Country:	Norge
Click for the Norwegian version

Lamb and cabbage stew (får i kål, fårikål) I.

Direction:

In the late fall, lamb and cabbage stew is a popular Sunday dinner dish.
In a wide, heavy pot, layer the meat with the cabbage, sprinkling each layer with salt and peppercorns. Add boiling water.
Bring to a boil and simmer until the meat is tender, about 1 1/2 hours.
Season with salt and pepper. The stock should be quite peppery. Stir the flour into the cold water, then stir into the pot to thicken. Bring to a boil.
Serve with boiled potatoes.

NB! The recipe is calculated for nutrient content and price of Knut Pettersen Matoppskrift.no