RECIPE:
Fårikål
Lamb and cabbage stew

Method:

1. Rinse and slice the cabbage into wedges, about 2-4 cm thick.

2. Layer the cabbage and meat (starting with the meat, fatty side down) in a large pot, adding salt and pepper between the layers. If you want to keep the pepper together, place it in a suitable container. Some people like to add 2–4 tbsp of flour evenly between the layers to thicken the sauce.

3. Add water. Bring to the boil, then lower the temperature and let the stew simmer for about 2 hours, until the meat is tender and easy to pull apart.

4. Serve hot with boiled potatoes, and crispbread or lingonberry jam, if you like.

Drinks

Beer or wine, and Aquavit are common pairings.

A distinctive beer, ale, or dark lager, especially if it has some sweetness or acidity, fits well with the stew. The same goes for a white or sparkling wine with a sweet or acidic fruity flavour and bouquet. A sour apple juice is a good non-alcoholic alternative.

Dessert

Here are a few traditional desserts you can try if you have any room left after the stew:

How about a delicious cloudberry cream, or try tilslørte bondepiker – Nordic apple trifle, whose name translates as "veiled farm girls".