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Silent Piper
25-08-09, 12:20 PM
Today we are going to look at the Norwegian dish, Faar-ee-kaal. This is a dish found on Norwegian tables during autumn, starting with September, and continuing through October, the time for slaughtering sheep in Norway.
The best meat to use for this dish is from lambs, if you buy a steak from the leg of the lamb, you can get lots of fine meat.
Ingredients:
1,5 kilogramms of meat (3 lbs)
1,5 kilogramms cabbage (3 lbs)
4 tea spoons whole black peppers
2 tea spoons of salt
3 decilitres of water

Use a big, broad kettle.
1. Make boates of the cabbage.
2. Put the meat and the cabbage in layers in the kettle, starting with the meat with the fat side down. Sprinkle salt and peppers between the layers.
The peppers can be kept inside a special pepper container. (My mother used to have the peppers inside a bag of cloth used for wounds).
3. Pour on water. Cook it up and let the dish be cooked at a low temperature until the meat is done (it falls off the bones). Approx. 2 hours.
4. The dish is served reekin' hot on warm plates.
5. It is possible to add 1-2 spoons of flour, in order to thicken the sauce.
It is served with cooked potatoes.

Good appetite!