Fårikål - Norwegian Mutton Hotpot

Photo: godt.no

 

I spotted this recipe in a Norwegian newspaper this morning and thought I'd share it. 'Fårikal', or 'mutton in cabbage', was a stalwart of autumn and winter Sundays when I was growing up. It's simple to make: mutton, cabbage, potatoes, black pepper and lots of time. It's a warming and hearty dish* so it's just the right thing to eat at this time of year.

 

Fårikål - serves 4

1.5 kg mutton (use stewing meat with bones and a marbling of fat)

1.5 kg white cabbage

4 teaspoons black peppercorns

2 teaspoons salt

500 ml boiling water

 

Cut the cabbage into wedges

Layer the meat and cabbage in a large pot, starting with a layer of the meat fatty side down at the bottom of the pot

Sprinkle the peppercorns into the pot

Pour the boiling water into the pot and bring everything to the boil

Once it starts to boil a foam will form at the surface - skim this off and throw it away

Let the pot simmer at a low heat for 2 hours

 

Once the meat is so tender that you can easily pull it off the bone it's ready. Serve with steamed potatoes.

And plan a rest afterwards - this is hearty food.

 

*according to Traditional Chinese Medicine mutton is strengthening, helps improve circulation and ward off the cold