Jun 18 2008
Fårikål — Mutton and cabbage stew
Fårikål is the Norwegian national dish, possibly the Norwegian counterpart to the Irish Stew. It is made from large chunks of mutton which are layered in a large pot with cabbage and peppercorns. It is so simple and so delicious! Although I suppose it’s one of those dishes that people either love or hate… Enough people love it that there is in fact a National Fårikål day on the last Thursday in September, when it is customary to make an enormous pot of Fårikål and invite loads of friends. Served with boiled potatoes and Aquavit, and maybe some good wine or beer, everything’s set for a great party. Or as we Norwegians call it, Fårikålfest.
To feed 4:
- 1 ½ kg mutton, in chunks with the bones still on
- 1 ½ kg cabbage
- 3 dl water
- 4 tsp peppercorns
- 2 tsp salt
Cut the cabbage into quarters, and layer in a large pot with the mutton. Sprinkle peppercorns and salt between each layer, and add the water. Bring to a boil, cover and then reduce the heat, letting it simmer on a low heat for about 2-3 hours or until the meat falls off the bone. I like to start cooking in the morning and then let it simmer all day long, as this is definitely a dish which gets better the longer it’s been ‘in the making’.
Serve piping hot with boiled potatoes and a cold beer or ice water to drink!
Hai, Susanne, and thanks for the recipe for farikal. I am cooking it right now. We live in Manhattan Beach, California. My mother is Norwegian, and my daughter Jessica is very interested in her Norwegian heritage. She would love to have a Norwegian pen pal. Jessica and I and my wife are all studying the Norwegian language at the present time (Hva heter du, Hvor gamel er du, etc.) Jessica just turned 18, and is looking forward to her first visit to Norway. We spent a summer in Stockholm two years ago, and loved it, but really want to visit Norway. Thanks again for the recipe. Our Norwegian instructor was cooking the dish last Sunday, and it smelled so good. I was anxious to try it.
Sincerely,
Bill