Norwegian recipe
How to make Fårikål
All of Norway
Mutton or lamb on the bone layered with cabbage and whole black peppercorns, then slowly simmered for hours and served with boiled potatoes. The name means 'mutton in cabbage'.
Ingredients
- 1.5 kg lamb or mutton on the bone (neck or shoulder), in thick pieces
- 1.5 kg white cabbage, cut into wedges
- 2 tablespoons whole black peppercorns
- 2 teaspoons salt
- 2 tablespoons plain flour (optional)
- About 500 ml water
- Boiled potatoes, to serve
Method
- Put a layer of meat, fatty side down, in the bottom of a large, heavy pot.
- Add a layer of cabbage wedges, sprinkle with salt, peppercorns and a little flour if using.
- Repeat the layers until everything is used, finishing with cabbage.
- Pour in the water, bring it to the boil, then cover and simmer very gently for 2 to 3 hours, until the meat falls off the bone.
- Taste the broth and add salt if needed. Serve hot with boiled potatoes and plenty of the broth.
Made it at home? Tick it off and it goes into your kitchen passport.
Fårikål was voted Norway's national dish on a radio programme in the 1970s and confirmed again in 2014. Its own feast day is the last Thursday in September.
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