Fårikål

Ingredients

• 1 kg lamb shoulder pieces
• 1 cabbage
• 2 tsp black peppercorns
• Salt
• Water
• Boiled potatoes

How to make it

1. Layer lamb and cabbage in a heavy pot. Keep the pieces even in size and seal edges well. If the dough or filling feels soft, chill it for 10 minutes before cooking so it holds its shape.
2. Add salt, peppercorns and a little water. Continue gently and check texture rather than only the clock; the dish is ready when the main ingredient is tender and well seasoned.
3. Simmer slowly until lamb is tender. Start over medium-high heat until the water or broth is bubbling, then lower to medium or medium-low and cook gently for 10-25 minutes, depending on size, until tender but not falling apart.
4. Serve with potatoes and broth. Taste once more before serving. Add salt, acid, herbs or a spoon of sauce at the end while the dish is still hot.