Citizens – I have at last reached my final destination of Oslo, capital city of Norway, to meet with the secret cabal of Dictators for our annual meeting of world domination!
While I am here, I wish to share the national dish of Norway with you! 🙂
Fårikål (pronounced “forrycoal”) is a very old and traditional Norwegian dish, consisting simply of pieces of mutton (or lamb) on the bone, cabbage and whole black peppercorns cooked for several hours in a casserole. Traditionally served with potatoes, the dish is typically prepared in early autumn. Fårikål is a compounded word that literally means “sheep in cabbage”, “får i kål”.
In the 1970s, fårikål was actually elected the national dish of Norway and it remains so to this very day. Norwegians LOVE this dish, and even have a fårikål society to maintain its traditions.
The Fårikål Feast Day is celebrated on the last Thursday in September each year. Even though fårikål is traditionally made (and eaten) in Autumn, there have been other versions that have obtained ‘seasonal’ status.
For example, the ‘hunting season’ version of the dish includes juniper berries in the stock. The ‘winter season’ dish also uses juniper berries but with a dash of cumin spice for extra warmth. For the ‘summer season’ dish, smoked lamb is used to create a deep flavour and the cabbage is steamed to retain a little crunch.
I have combined aspects from all of the different versions in my recipe, and included a bay leaf (used in some versions of the recipe) as well as a variety of different peppercorns. All my changes are optional, should you wish to make the “purist” version.
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