Traditional Norway Fårikål Recipe
The national dish of Norway, fårikål, is hearty mutton and cabbage stew, typically served with boiled potatoes, flatbread and a glass of locally-brewed beer. The term får-i-kål, which means lamb in cabbage, is of Danish origin
The list of ingredients is scarce: only mutton, cabbage, salt, pepper, and water, although some recipes call for the broth to be thickened with flour.
This is a dish which exists in German cookbooks from the 18th century, spreads northward to Denmark, shows up in the elite Norwegian cookbooks in the 19th century, and becomes part of the Norwegian national diet around the beginning of the 20th century, thus less than a hundred years ago.
Traditionally, this stew was a seasonal, autumn dish, but today it is eaten throughout the year.
HOW TO STORE AND REHEAT LEFTOVER
Place leftovers in an airtight container and cover with lid then place in fridge for up to a week or freeze for months. Reheat, by allowing it to thaw then heat on the stove until warm through
RECIPE INGREDIENTS
2 kg lbs lamb meat, cut into large pieces (neck, shoulder, shank)
60g flour (omit for a gluten-free option)
1 3/4 cup water
2kg / 4 1/2 lbs white cabbage, cut into large wedges.
5 teaspoons whole black peppercorns
3 teaspoons salt
DIRECTIONS ON HOW TO MAKE TRADITIONAL NORWAY fårikål RECIPE
Mix together the lamb meat and flour in a large bowl, this helps thicken the stew just a bit as it cooks.
Into a large pot, pour in the water. Place a layer of the floured lamb on the bottom, followed by a layer of cabbage.
Add some peppercorns and salt. Repeat this process until you have used all the ingredients, finishing with a final layer of cabbage on top. The volume should be about 1 part meat to 4 parts cabbage. Cover with a lid and bring to a boil.
Turn the heat to low and slowly cook until the meat is tender and pulls apart from the bone easily, around 2 hours.
The cabbage contains a lot of water that will be emitted during the cooking time, so don’t feel compelled to add more water than the stated amount.
Serve warm with freshly boiled potatoes.
HERE ARE MORE NORWAY RECIPES
Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.
Traditional Norway Fårikål Recipe
Ingredients
- 2 kg lbs lamb meat cut into large pieces (neck, shoulder, shank)
- 60 g flour omit for a gluten-free option
- 1 3/4 cup water
- 2 kg / 4 1/2 lbs white cabbage cut into large wedges.
- 5 teaspoons whole black peppercorns
- 3 teaspoons salt
Instructions
- Mix together the lamb meat and flour in a large bowl, this helps thicken the stew just a bit as it cooks.
- Into a large pot, pour in the water. Place a layer of the floured lamb on the bottom, followed by a layer of cabbage.
- Add some peppercorns and salt. Repeat this process until you have used all the ingredients, finishing with a final layer of cabbage on top. The volume should be about 1 part meat to 4 parts cabbage. Cover with a lid and bring to a boil.
- Turn the heat to low and slowly cook until the meat is tender and pulls apart from the bone easily, around 2 hours.
- The cabbage contains a lot of water that will be emitted during the cooking time, so don’t feel compelled to add more water than the stated amount.
- Serve warm with freshly boiled potatoes.