August 01, 2017
Dinner, Main Dish, Soups/Stews,
Lamb/Mutton, Vegetables, Cabbage, British, Easy/Beginner Cooking, Fall/Autumn, Sunday Dinner, Winter, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Spices more
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"Fårikål is Norway's National Dish. In Norwegian, it means...well... Lamb and Cabbage! This is a hearty and simple dish that's a staple of Norwegian cooking. How can you go wrong with these two ingredients? Norwegians expect this dish to get ugly – in fact, it's said that if it looks too pretty, you probably haven’t done it right! Traditionally, the dish is actually made with mutton, which is just an adult sheep. It's much gamier and stronger. But hard to find in the U.S. As with all National Dishes, everyone has their way to make it. Some people add carrots to the mix. But I'm only going to show you how I was taught. Yes, this Hispanic gal was made an "Honorary Norwegian" after 18 years of attending my awesome Lutheran Church and its many church suppers where I learned the wonders of lutefisk, lefse, and the ubiquitous jello salad."
Place a layer of meat in the bottom of a dutch oven. Follow with a layer of cabbage leaves, then scatter about a third of the peppercorns and a bit of the salt. Repeat layers until everything is used up. You should end with a layer of cabbage.
Add water, enough to cover up about 2/3 of the ingredients. Bring to a boil, cover with a lid, and let simmer for about 2 hours, or until the meat is thoroughly cooked and falling off the bone.
Adjust seasoning, if necessary. Typical way to serve is in large bowls with some of the broth, whole boiled new potatoes, a dollop of lingonberry preserves (or cranberry sauce, if you can't find lingonberry), and thick slices of country bread slathered in butter.
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