Fårikål is the national dish of Norway. It consists of layers of lamb meat and cabbage cooked for 2 hours in a casserole with water, salt, and whole peppercorns. The tender lamb and cabbage is served hot with boiled potatoes and cranberry jam.
Fårikål is the national dish of Norway. It consists of layers of lamb meat and cabbage cooked for 2 hours in a casserole with water, salt, and whole peppercorns. The tender lamb and cabbage is served hot with boiled potatoes and cranberry jam.
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Fårikål is the national dish of Norway. It consists of layers of lamb meat and cabbage cooked for 2 hours in a casserole with water, salt, and whole peppercorns. The tender lamb and cabbage is served hot with boiled potatoes and cranberry jam.
Copyright:
Attribution Non-Commercial (BY-NC)
Available Formats
Download as DOCX, PDF, TXT or read online from Scribd
Fårikål (lamb in cabbage) – the national dish of Norway
Ingredients:
1 ½ kilo of lamb meat (with bones)
1 ½ kilo of cabbage 4 teaspoons of whole pepper corns 2 teaspoons of salt 3 dl of water This is how you make it: 1. Cut the cabbage into “boats”. 2. Put lamb meat and cabbage in layers in a big casserole (at the bottom: meat with the fat side down). Put salt and whole pepper corns among the layers. 3. Pour water into the casserole. Let it boil softly for about 2 hours, until the meat is tender and loosens from the bones. 4. Served very hot on warm plates. 5. If you like a more saucy constistence, you can put a spoon or two of flour amongst the layers.
This dish is served with boiled potatoes and cranberry jam.