The National Dish Of Norway

Autumn is the season for the national dish of Norway – I’ve seen it in a few places now and we had it at work not long ago.  “Fårikål” is made from layering cabbage chunks and lamb in a big pot, add lots of pepper, bit of water and let it stew for hours whilst you “går på tur” (for a walk).  You know when it’s time to make Fårikål because you have never seen so many cabbages in the supermarket!  They’re in the veg section (of course) and then at the end of every aisle.  On the last Thursday in September Norway even celebrates this dish with “Fårikålens Dag” – a day dedicated to eating the dish!   I have even found a website dedicated to this dish (Farikal.no) and there’s a Facebook group!   If you’re really in the mood, your can also play the “Fårikål Game” here.

I’ve tasted this dish and it’s really quite nice – it’s also very easy to make.  The only thing is they leave the bones in the stew so when you’re hungry, you have to take your time so as not to choke yourself.   If you fancy making the dish I’ve added instructions below!  I also watched it on the web – let me find the URL and I’ll update this page later. 

Delicious Fårikål Dinner – A perfect Autumn comfort meal

 This is what you need:

• 3.3 pounds of lamb from neck, shank or breast, together with the bones, cut into serving-size pieces

• 3.3 pounds of garden cabbage

• 2 tsp salt

• approx.4 tsp peppercorns

• 1-2 tbsp flour

• approx. 10 fl.oz of boiling water

 

This is how you do it:

• Cut the cabbage into segments.

• Place the lamb and cabbage in layers in the saucepan, starting with the lamb. Sprinkle flour, salt and peppercorns between the layers.

• Pour over boiling water.  Bring to a boil and let the lamb and  until the meat is tender, which will take about 1-2 hours.