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R E C I P E | Norwegian Fårikål #TasteOfNorway

Norwegian Fårikål


I was recently asked by Inntravel to take part in their #TasteOfNorway campaign by re-creating a traditional Norwegian dish. Now, I can't say I know too much about Norwegian cuisine. Burgers and chips are definitely my forte (*INSERT SHAMELESS PLUG TO BURGER BLOG HERE*). However I was pretty excited to try something a little different to what I would usually eat.

The Fårikål is seen as the country's national dish. Fårikål, which is literally translated to "sheep in cabbage", is a dish that is celebrated across Norway on the last Thursday every September. This corresponds to the timing of when the famers in Norway bring their sheep down from the mountains after a long summer grazing in the hills. It is essentially a lamb and cabbage casserole and is the perfect autumn hearty and warming meal. Now, it's not meant to look "pretty" (although I've tried my best with the photos!), but does any casserole look 'Instagram worthy"? No. Plus, the messier it is, the more delicious it is!

You will need:

  • 0.75kg of lamb shank, shoulder or brisket (we used lamb shanks)
  • 1 small cabbage head (cut into 1/4 wedges)
  • 0.5l of water
  • 1 cube of beef stock
  • 1 bayleaf
  • 10 whole black peppercorns
  • Salt to taste
  • Fresh parsley to garnish
  • Boiled potatoes, flatbread & lingonberry jams to serve
Let's cook:
  • Cut the cabbage head into 1/4 wedges making sure you leave the the stem in tact as this holds the cabbage together (learn from my mistakes!)
  • Lightly fry the lamb in butter to seal the meat
  • When the meat is lightly browned, throw it into a large pot or casserole dish and season to taste. Then mix in the water, beef stock, bayleaf, cabbage and peppercorns.
  • Boil under a lid on the hob for around an hour, but keep checking to make sure the water has not evaporated. 
  • Garnish with parsley and serve alongside boiled potatoes, flatbread and lingonberry jam.

It really is as simple as that and it's absolutely delicious! You can change the lamb for mutton if you'd prefer as it's a much stronger flavour meat. Be aware, it's important that the meat is fatty as the fat is soaked up into the cabbage during the process, which flavours it.

Giveaway:

If you fancy a dabble in some Scandinavian cooking yourself, Inntravel are giving away a £40 voucher for ScandiKitchen. All you have to do is follow all of the steps in the Rafflecopter widget below to be in with a chance of winning!

a Rafflecopter giveaway

 T&C's: The prize is for one £40 voucher to spend at ScandiKitchen. All mandatory steps should be followed for a successful entry. Entries are monitored and anyone who does not complete all of these steps will be disqualified from the giveaway. The giveaway will last two weeks ending at 12am on the 24th October 2015. One winner will be randomly selected and contacted via email. If the winner does not respond within one week, the prize will be forfeited and a new winner will be chosen. Good luck!

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Norwegian Fårikål

4 comments

  1. Mmmm.... I love warm homey food! Especially now that it is getting so much colder outside :D

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  2. Yuummmm! I will be trying out this recipie - I need some new ideas in the kitchen. Thanks so much for sharing hun. Ive entered the giveaway too, thanks for hosting :D x

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  3. Yummy, this looks delicious! I love my food and this is defo something I would love to try out. Thanks for sharing the recipe xxx #UKBloggers

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  4. My husband grew up in Norway (my mother in law still lives there) and we eat a lot of Norwegian food, but I can't say I've ever heard of this recipe before! It sounds like proper winter comfort food though :)

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