Norway
Photo: Jarvin, CC BY 3.0, croppedFårikål
/ˈfoːrɪˌkoːl/FOR-ee-kawl
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- Taste
- Savory
- Made with
- LambVegetables
History
Fårikål means "sheep in cabbage": pieces of mutton or lamb on the bone, layered in a pot with wedges of cabbage and whole black peppercorns, then simmered for hours. It contains almost nothing else, and it is served with boiled potatoes. The dish is cooked in autumn, when the lambs come down from the mountain pastures and cabbages are ready. A radio poll in the 1970s chose it as Norway's national dish, and a later poll in 2014 kept it there. The last Thursday of September is celebrated as Fårikålens festdag, fårikål day.
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