Fårikål Recipe National Dish of Norway
Fårikål is the national dish of Norway.
Its both everyday food, and is also served at parties, and tastes maybe even better the second day.The best time to serve Fårikål is the fall because that is when the Norwegian slaughter their sheep and lamb.
3 pounds of lamb meat, from the shoulder or the leg, cut in slices 1 inch thick
3 pounds of cabbage
4 teaspoons of whole black peppercorns
2 teaspoons of salt
4 teaspoons of flour
1 1/2 cups of water
Cut the cabbage in boat slices.
Put the meat and the cabbage in layers in the pot. Starting with meat on the bottom.
Drizzle salt, pepper and some flour between the layers.
Pour water. Bring to a boil fårikål then simmer over low heat, until the meat is tender and loosens from the bone. Cook about 2 to 3 hours.
Serve with boiled potatoes.
Nanna Torp Johannessen