Fårikål, directly translated sheep-in-cabbage is the national dish of Norway. The easy to make hearty stew even has it own official day; this year being on the 27. September, when lamb is in season (as you would use lamb rather than sheep meet). It’s excellent for both everyday and party meals.
We host an annual dinner, gathering our close friends around a large steaming pot of this delicious meal.
Ingredients: (This recipe serves 4.)
1½ kg lamb meat on the bone
1½ kg white cabbage
4 tsp black peppercorns
2 teaspoons salt
3 cups water
Method:
1. Slice the cabbage into wedges.
2. Add meat and cabbage in layers in a casserole (meat with lower fat side down). Sprinkle salt and pepper between layers.
3. Pour the water and bring it to a boil and let the stew simmer on low heat until the meat is tender (it separates from the bone, after approx 2 hours).
Serve steaming hot with “flatbrød” (thin crackers), your favourite beer and a small glass of schnaps.
Decorate the table with candle holders in a lovely lanterne design, from Holmegaard.
Now all you have to do is invite your friends! Wish you a happy Friday!
Leave a comment