Fårikål (lamb in cabbage) is a traditional Norwegian dish, consisting of pieces of lamb’s meat with bone, cabbage and whole black pepper. In fact it has been voted the national dish for Norway. It has its own fan club and they have a special day in September which is the day of the fårikål (the last Thursday in September).
It is a very simple dish to make. You need three ingredients: Lamb, cabbage and pepper. Begin with a large casserole and lay it in layers. Start with the meat then cabbage and whole black pepper. Stop when the casserole is full. Add some water about 3 dl and maybe a little salt.
Then place the casserole on the stove and let it cook on low heat for about 2 hours; until the meat is finish cooked and you can see it when it slips easily from the bones. You must not stir in this process! The whole dish makes it selves.
Then it is time to serve it hot and steamy with some potatoes. It is a job to do before you can eat it to take away the whole black pepper, but that is a part of the tradition.
Wine tips for this dish is a little tricky but you can try this one: Misteri ( ICRF ) or this one: João Pato Touriga Nacional.
————————————————————————————-
Do you like my articles, subscribe to my RSS feed.
Or you can get the articles sent by e-mail.
|
Share it with others! | 
|
|
joelcomm-idea
October 20th, 2008 at 11:20
i wonder how its taste.it must be delicious if i can eat that right away
joelcomm-ideas last blog post..Are you lost? Check your GPS!
amy
October 20th, 2008 at 14:17
looks delicious! this is good to eat during during cold days:)
amys last blog post..Money problems
Morten Pedersen
October 21st, 2008 at 16:47
It is delicious specially on a cold autumn evening.
lotusflower
October 22nd, 2008 at 04:05
Lamb is not readily available this part of the world. But I think large supermarkets carry them. I must admit though that I still have to try lamb. Here, I have seen lamb meat from Australia and many times tempted to try Unfortunately, for me, never got to doing it.
But, I am sure that with wine and a good recipe will almost always result to a delectable lamb dish like what you have in this post.
What’s more popular here, is goat’s meat. And I must say, I find it good, tasty and healthy too. Good cooking preparation also ensure superb eating delight. Also, perhaps, wine would be a superior ingredient for goat’s meat. Maybe, I will try that soon.
BTW, our local alcohol drinkers love goat’s meat that’s pickled with a lot of good vinegar.
lotusflowers last blog post..Malunggay, possibly anti-cancer
clair
October 23rd, 2008 at 06:41
Looks interesting. I love lamb and cabbages, I might try this. Thanks for stumbling my site
clairs last blog post..Mom’s mac and cheese
Morten Pedersen
October 24th, 2008 at 22:11
Thanks for all the comments. I do appreciate it. There will be more food stuff here in a while.
Jodi
October 28th, 2008 at 15:55
This looks so good. So when is dinner? lol! Thank you for sharing this, I absolutely love cabbage.
Kjell
November 28th, 2008 at 13:25
Now I get to not only compare mine with what my mother served me in Norway 2 weeks ago but prepare the dish for my Chinese wife who was unable to go with me this time
Finding the right blend of lamb cuts was hard so I may need to try a few times to get this one perfect 
DCRose
March 22nd, 2009 at 15:24
I am going to make this for Easter. I can’t wait. MMMMMMM. DCRose
DCRoses last blog post..It is so nice to be recognized!
Morten Pedersen
March 23rd, 2009 at 08:30
Thank you for trying one of my recipes, I look forward to hear from you how it went.
Adam
March 28th, 2009 at 22:14
Hi,
just cooking that dish. Mayby not the proper time for that, but it fits perfect also to the cold spring in Kvinnherad.