September is the peak season for fresh lamb and cabbage and many Norwegians eat Fårikål (Mutton in cabbage). It has been voted the Norwegian national dish and has even got its own Fårikål Day – 26 September.
The stew is easy to make, healthy, and has the taste of Norwegian nature and history. Even the Vikings ate Fårikål!
- See also: ‘Fårikål’ – Norway’s National Dish
ThorNews has made the national dish and served it to family and friends. Some people like to use mutton (sheep), but we personally prefer lamb that has got a milder flavor.
A good tip for a perfect Fårikål result is to fry the meat slightly in a pan before you place it into a large saucepan. The process will bring out the delicious flavors, and through the cooking process the fifth taste Umami is released. And do not forget: Fårikål taste best the next day..
Happy Fårikål Day and God Appetitt!
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
Flour
Method
1. Cut the cabbage head lengthwise in half, remove the core and cut into wedges.
2. Add lamb meat and cabbage in layers in a casserole with meat at the bottom with the fat side down. Sprinkle salt and pepper between the layers.
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. Boil for approx. 2 hours.
Some like to thicken the Fårikål. Sprinkle a little flour between the layers (1-2 tablespoons).
Fårikål should be served steaming hot together with boiled potatoes.
Text and photo by: Anette Broteng Christiansen, ThorNews
Recipe by: Matprat
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Categories: Culinary Surprises, Recipes, Traditional Food
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