Fårikål
Added by Astrid Nygaard
Norway's national dish: tender mutton or lamb simmered low and slow with cabbage and whole peppercorns. Tastes even better made the day before — reheat gently with a splash of water. This version adds Brussels sprouts and pan-fried chanterelles for a modern autumn twist.
Servings
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Ingredients
1 kgmuttonor lamb, boneless shoulder
2 kgwhite cabbage
30 gblack peppercrushed
2 tbspwheat flouror spelt flour
potatoesboiled, suitable amount, small waxy variety
1 bunchparsley
200 gBrussels sproutsboiled
200 gchanterelleschanterelles
1500 mlwateror vegetable stock
Instructions
1
Cut the meat into cubes about 3 x 3 cm. Rinse in cold water, bring to a boil in fresh water, then drain. Toss the meat with the flour in a large pot big enough to hold both meat and cabbage.
2
Coarsely crush the black peppercorns and place them in a spice bag or tea infuser tied with kitchen string. Add the bag to the pot with the meat.
3
Season lightly with salt and add water or vegetable stock to cover the meat. Fill the pot with cabbage cut into rough 5 x 5 cm pieces, salting lightly between each layer.
4
Simmer over moderate heat for about 1.5 hours until the meat and cabbage are fully cooked. Remove the spice bag and give a light dusting of pepper before serving.
5
Fold in boiled Brussels sprouts, boiled potatoes, a handful of pan-fried fresh chanterelles, and chopped parsley. Lamb and chanterelles share the same autumn season, making this a natural — if non-traditional — pairing.
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