fårikål

September 23, 2008

Literally mutton with cabbage, this very traditional Norwegian autumn stew is seasoned with just salt and pepper. Mr. Snow’s version was enough to knock the socks even off the Columbian, who said (and I quote), ‘I never imagined such good food could come from Norway!’. Ma Snow cooked up a delicious pot of it to fill our tums for the long train ride home.

You see versions with lamb in the shop these days, but that’s for chickens. Give the true blue version below a go, and maybe you’ll see what the Columbian was on about…

fårikål for four

225g (8 oz) mutton pieces

1 head cabbage, cored and sliced

450ml (16 fl oz) water

1 1/2 tablespoons whole black peppercorns

salt to taste

Arrange a layer of lamb in the bottom of a casserole or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can. Tie the peppercorns into a small piece of cheesecloth or muslin, and place in the centre of the casserole. Pour the water over all, and cover with a lid. Bring to the boil, then simmer over low heat for 2 hours. Remove the bundle of peppercorns before serving.

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