Farikal from Nordic House

From Warming Winter Foods by Anna Mindess

(Norwegian lamb and cabbage)

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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
Salt
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. As the fat globules on the surface capture the flour, they will sink. Whisk it and bring the heat up to medium. Continue whisking the broth so that it thickens without clumps.

Add the meat back into the pot, alternating with layers of cabbage wedges. Sprinkle peppercorns on top. Cook uncovered on low simmer for 30 to 40 minutes until the cabbage reaches preferred consistency. (Do not stir while cooking, as ingredients will fall apart. Just make sure heat is low enough so meat doesn’t burn.)

Photo by Anna Mindess

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