Making fårikål.

During my 6,5 years of living abroad, rarely have I given any thought to any Norwegian food other than salmon in its various forms (especially gravlaks!)

So it took me by some surprise this year that I suddenly had a recurring craving for fårikål. It is an early fall staple in Norway — the national dish in fact (I had no idea), and it is pretty much as simple as it gets.

The ingredients are lamb/mutton, cabbage and whole pepper corn (plus perhaps some wheat flour.) The name, fårikål, simply means “lamb in cabbage”. You layer chunks of lamb on the bone with big chunks of cabbage, with pepper and perhaps the flour imbetween the layers. There should be about equal amounts of lamb and cabbage.

Finally you pour about 300ml of water into the pot, and bring it too a boil. Leave it at low heat for 1-2 hours, or until the meat is fall-off-the-bone tender. Left-overs are very good, so make plenty!

My kitchen smells lovely and Norwegian, for once 🙂 I’ll serve it in the traditional way with boiled potatoes.

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