Fårikål, literally mutton-in-cabbage, is an unusually simple stew.
It is made by layering lamb and cabbage
in a pot with salt, peppercorns, and water.
You let it boil for a couple of hours until the meat is tender. The dish is served with boiled potatoes,
beer and aquavit.
It is a classic autumn dish that Norwegians love.
On the last Thursday of September it is Fårikålens dag (Fårikål day) and fårikål is served in many restaurants across the country!
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