Fårikål: Norway's Humble and Delicious National Dish (Lamb in Cabbage)
Recipe Information
Fårikål
Cultural Context
Fårikål, often considered Norway's national dish, has roots dating back to the 19th century. Traditionally enjoyed during the autumn, it symbolizes comfort and togetherness, often served at family gatherings. Today, variations exist across Scandinavia, showcasing regional ingredients and preferences, but the essence of lamb and cabbage remains unchanged.
Dust the lamb pieces evenly with the flour using a sieve.
In a large pot, layer the largest lamb pieces at the bottom. Add a layer of cabbage wedges on top. Sprinkle with black peppercorns, juniper berries (if using), and salt. Repeat the layers with the remaining meat and cabbage.
Pour the water over the layers.
Bring the pot to a boil, then lower the heat and let it simmer gently for 2 hours.
Serve the dish hot with boiled potatoes on the side, garnished with chopped parsley. Enjoy!
Equipment Needed
Allergens
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