Fårikål

Ingredients

• 700 g Lamb Shoulder
• 700 g Green Cabbage
• 2.1666666666666665 tbsp Black Peppercorns
• 1 tbsp Salt
• 1 tbsp Wheat Flour
• 400 ml Water
• 4 pcs Potato
• 20 g Butter
• 1 tbsp Parsley
• 2 tbsp Lingonberry Jam

Method

1. In a heavy pot, layer {lamb_shoulder} and wedge-cut {green_cabbage}, seasoning each layer with {salt} and a generous scattering of {black_peppercorns}. Dust lightly with {wheat_flour} between layers if using, then pour in {water} so it comes about one third up the pot. Keep the meat unbrowned so the broth stays true to the classic style.
2. Set the pot over low heat and bring {water} to a bare bubble, then cover and simmer gently until {lamb_shoulder} is very tender and {green_cabbage} has collapsed into the broth. Adjust with a little more {salt} if needed and keep the heat low so the broth turns cloudy, not boiled hard.
3. Place {potato} in a saucepan with cold water over medium heat, add {salt}, and boil until tender all the way through and a knife meets little resistance. Drain well so they do not water down the plate.
4. Return the drained {potato} to the warm saucepan and toss with {butter} until glossy. Fold through {parsley} if using for a fresh finish.
5. Spoon the hot {lamb_shoulder}, {green_cabbage}, and broth into warm bowls beside the {potato}. Finish with a little extra {black_peppercorns} if wanted and serve with {lingonberry_jam} for a sweet sharp contrast.