From Warming Winter Foods by Anna Mindess
(Norwegian lamb and cabbage)
Norway’s dark, icy winters bring a narrow selection of vegetables, but through the magical transformation of slow cooking, cabbage and lamb become a warming meal that repeatedly has been voted Norway’s National Dish. Pia Klausen learned to make Fårikål from her father-in-law. “It’s simple, and kids love it. You can make it ahead of time and warm it up,“ says Klausen. “And if there are any leftovers, it’s even better heated up the next day.” Traditionally, it’s served with small boiled potatoes. Recipe courtesy of Nordic House.
Serves 4 to 5
4 pounds lamb shoulder blade, bone-in for best flavor
1 cup flour (exact quantity depends on how thick you like your gravy)
2 heads green cabbage, quartered. Each quarter sliced into three 1-inch wedges
½ tablespoon whole black peppercorns
Place lamb shoulder pieces in a wide (4 gallon) pot or Dutch oven, and cover with salted water.
Bring to a boil, then reduce to a simmer and cook uncovered for 2 or 3 hours, until meat starts to fall off the bone.
Using a slotted spoon, remove meat pieces to a bowl and then sprinkle a small amount of flour over the remaining broth.… Read More