More Scandinavian Food Porn

I made Fårikål last night.

• 2 lb lamb from neck, shank or breast, together with the bones, cut into serving-size pieces
• 2 lb garden cabbage
• 1-2 tsp salt
• ~3 tsp peppercorns
• 1-2 tbsp flour
• 1 cup hot water

The butcher at Publix conveniently cut up some lamb shank into small chunks. I cut the cabbage into segments and placed both the lamb and cabbage in layers in a large pot. Sprinkled flour, salt and peppercorns were thrown in where they could get on everything. Then I poured the water over the rest, brought it all up to a boil, and left it to simmer over low heat for a little over an hour.

Served over egg noodles, this went pretty well with a Chambourcin wine from Countryside Vineyard in east Tennessee.