Fårikål – Norway’s National Dish

By on 05/12/2015

Fårikål’ – Norway’s National Dish

Fårikål, which literally means ‘muttonincabbage’, is by many Norwegians regarded as Norway’s national dish.


(serves 4)

1 ½ kg (3.3 pounds) fresh lamb meat with bone (alternatively sheep meat)
1 ½ kg (3.3 pounds) cabbage
4 teaspoons whole pepper
2 teaspoons salt
3 cups water
Wheat flour


1. Cut the cabbage head lengthwise in half, remove the core and cut into wedges.

2. Add lamb meet and cabbage in layers in a casserole (meat at the bottom with the fat side down). Sprinkle salt and pepper between the layers. (Pepper grains can be placed in a special pepper holder).

3. Add water. Bring to a boil and let the Fårikål boil over low heat until the meat is tender (separates from the bone). Approx. 2 hours.

4. The Fårikål should be served steaming hot on hot plates.

Some like to thicken the Fårikål. Sprinkle a little flour between the layers (1-2 tablespoons).

Serve with boiled potatoes.

Source: thornews.com

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