Mangu

farikal

Next Dish: Pepian

Fårikål is a traditional Norwegian dish typically associated with the autumn season. It consists of pieces of mutton with bone, cabbage, whole black pepper, and often a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their jackets. The name literally means "mutton in cabbage", from the Norwegian word "får" (sheep) and "kål" (cabbage). In 1972, it was voted the national dish of Norway.

mutton

salt

water

white cabbage

black pepper

Recipe

Ingredients:

  • 2.5 kg mutton with bone

  • 1.5 kg white cabbage

  • 4 tsp whole black pepper

  • 2 tsp salt per liter of water

  • Water to cover all ingredients


Instructions:

  1. Cut the cabbage into wedges.

  2. Cut the mutton into serving pieces, if not already done.

  3. In a large pot, layer the mutton and cabbage, starting with the mutton at the bottom. Sprinkle each layer with salt and pepper.

  4. Add enough water to just cover the ingredients.

  5. Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for about 2-3 hours, or until the mutton is tender and falls off the bone.

  6. Serve hot, with boiled potatoes and flatbread on the side.