Norwegian Fårikål with Lamb, Cabbage and Black Pepper

1. 1

   In a large pot, layer half the cabbage wedges on the bottom.

2. 2

   Add half of the lamb pieces on top of the cabbage and sprinkle with salt and black pepper.

3. 3

   Repeat with remaining cabbage and lamb, layering them in the pot.

4. 4

   Pour water over the layers, cover the pot, and bring to a boil.

5. 5

   Reduce heat to low and let simmer for 2 hours until lamb is tender.

6. 6

   Remove from heat and let it rest for a few minutes before serving.

Per serving