Fårikål, that literally means “mutton-in-cabbage”, is voted Norway’s national dish and celebrated the last Thursday in September every year.
Fårikål tastes heavenly with a distinct umami flavor (a category of taste in food besides sweet, sour, salt, and bitter), – and is loved by Fårikål-enthusiasts all over Norway.
The season usually starts in mid September when the lambs are slaughtered.
The best Fårikål is made from fresh pieces of lamb meat with bone, but meat from sheep is also widely used.
Prepare a big casserole: Fårikål tastes even better the next day!
1 ½ kg (3.3 pounds) fresh lamb meat with bone (alternatively sheep meat)
1 ½ kg (3.3 pounds) cabbage
4 teaspoons whole pepper
2 teaspoons salt
3 cups water
1. Cut the cabbage head lengthwise in half, remove the core and cut into wedges.
2. Add lamb meet and cabbage in layers in a casserole (meat at the bottom with the fat side down). Sprinkle salt and pepper between the layers. (Pepper grains can be placed in a special pepper holder).
3. Add water. Bring to a boil and let the Fårikål boil over low heat until the meat is tender and separates from the bone. Approx. 2 hours.
4. The Fårikål should be served steaming hot on hot plates.
Some like to thicken the Fårikål. Sprinkle a little flour between the layers (1-2 tablespoons).
Serve with boiled potatoes.
By: Thor Lanesskog, Thor News