Fårikål (Norwegian Lamb and Cabbage Stew)
Norwegian dinner for one, on the table in 31 minutes. Roughly £4.00 a portion.
Per portion
Calories from protein 31%, carbs 28%, fat 41%. Estimated from the ingredients.
Roughly £4.00 a portion.
Method
- 1
Boil the potatoes in salted water for 15–18 minutes until tender.
- 2
Meanwhile, put the cabbage wedges, peppercorns and bay leaf in a small saucepan, pour over the stock, cover and simmer for 12–15 minutes until the cabbage is tender.
- 3
While the cabbage cooks, sear the lamb in a hot pan with a little of the butter for 2–3 minutes until browned but still pink inside, then add it to the cabbage for the last 2 minutes. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 4
Melt the rest of the butter in the lamb pan, stir in the flour to make a paste, then whisk in a ladleful of the cooking liquid; stir this back into the stew to thicken slightly. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 5
Season with salt and serve the lamb and cabbage with the boiled potatoes alongside.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/farikal-norwegian-lamb-and-cabbage-stew/
