Fårikål with Swede and Peppercorns
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Ingredients
- 700 g lamb shoulder
- 1 white cabbage
- 1 swede
- 1 tsp black peppercorns
- 2 bay leaves
- 400 ml chicken stock
Nutrition (per serving)
- Calories
- 570 kcal
- Protein
- 35.4 g
- Carbohydrate
- 20.1 g
- of which sugars
- 18.5 g
- Fat
- 37.6 g
- of which saturates
- 17.7 g
- Fibre
- 8.3 g
- Salt
- 1.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the lamb shoulder and swede into large chunks.
- 2
Layer the lamb, shredded cabbage and swede in a large pot, sprinkling peppercorns and bay leaves between the layers.
- 3
Pour in the chicken stock, cover and simmer gently for 70-75 minutes until the lamb and swede are tender.
- 4
Check the seasoning and serve.
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