Fårikål, (or mutt in cabbage)

“Sauer er ålreite dyr,” they say in Norway, meaning sheep are OK animals, even as food on our and your plate and table.

Fårikål is Norway’s national dish, and it is a simple recipe. Just add meat and cabbage in layers in a suitable pot and sprinkle some salt and pepper between the layers, and boil this to it is tender to eat. It was chosen in the 1970s in a national radio show to be the national dish, and then again in 2014.

The dish on the plate, ready for serving and eating.

It is believed, but not proven, that fårikål originates from Denmark in the 1800s. Originally, they used duck for meat, but since it was scarce with ducks in Norway, sheep (mutton) was used instead. As the cabbage became more and more popular, the dish spread around in Norway and in the 1930s became a more popular dish.

The last Thursday in September is set to be the day for fårikål.

Fårikål is a compound word literally meaning “mutton in cabbage”.

However, you can use other meats, such as moose/elk, deer, reindeer, beef, pork, or something different. Also some places in Norway, people tried to add potatoes or carrots to the pot to add more volume.

If you don’t want to bother making it yourself, you can try a ready-made dish from Fjordland.

Before you start to make it, know that fårikål tastes better the day after you make it. Just let the fårikål cool off in the pot before you put it in the fridge. Add a lid to the pot.

See the dish in the pan below.

It is not many versions of this dish as it is for Norwegian meat patties.