(Photo: matprat.no)

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!

Ingredients

(Serves 4)

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
Wheat flour

Method

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.

God appetitt!

By: Thor Lanesskog, Thor News

Categories: Culinary Surprises, Recipes, Traditional Food