Fårikål from Matprat
Fårikål – which means “Sheep in cabbage” is Norway’s national dish. It was decided in a vote by radio listeners over 40 years ago. Fårikål is both an everyday food and a party food – and tastes even better the day after it’s made.
One thing is for sure – fårikål is the world’s best reason to gather both big and small people for a fall feast!
- 1.5 kg / 3.3 lbs bone-in lamb or mutton – preferably stew meat from neck, shoulder or shank
- 1.5 kg / 3.3 lbs white cabbage
- 4 tsp whole peppercorns
- 2 tsp salt
- 1 1/3 cups of water
- Cut the cabbage into large wedges.
- Place the meat and cabbage in layers in a large, heavy bottomed Dutch oven or stock pot. Start with meat, fat side down. Add salt and pepper – either in the form of ground pepper or whole peppercorns – either loose or in a spice diffuser. If you want your finished sauce to be a little thicker, add all purpose flour (approximately 1-2 tablespoons for four portions) between the layers.
- Add water to the cooking pot and bring to a boil, then cover and lower the temperature. Let simmer for at least 2.5 hours until the meat is tender and falling off the bone.
Serve the fårikål while steaming hot with boiled potatoes and a little lingonberry jam.
Shepherd’s pie from Alton Brown
This is by far our favorite shepherd’s pie recipe. Have this with a really good, dry cider and just sink into the comfort.