Thread: Traditional Suppers

The season is finally here!
Norway's national dish is on the menu for us this weekend.
(the national Fårikål day was this Thursday)
Up here we call it Fårikal, but I guess Mutton and Cabbage stew works as a translation to English.

This dish is simple as a brick, and can be made by anyone.
Mutton, seared lightly for that wonderful Maillard effect, and Cabbage in equal amounts are layered in a big casserole, sprinkled generously with whole black peppers and a tiny sprinkling of wheat flour. Water is added until it almost covers the ingredients.

This then simmers for a few hours on the stove.
Served with boiled new-potatoes and the feast can begin
A few glasses of Aquavit is a natural drink for this divine dish!

Here is a pic of it just as it goes on the stove.

Looks nice, but I thought lutefisk (spelling?)was the national dish.

Originally Posted by TaipeiJake

Looks nice, but I thought lutefisk (spelling?)was the national dish.

Thanks
Yeah, lutefisk is also concidered to be a national dish of sorts, the problem is, not that many can stand the taste and texture of it
The Fårikål was voted our national dish by a very popular radio show back in the seventees.


Personally, I love both fårikål and lutefisk.

You know it's funny that when you even try to Google "Traditional American Food" you get a ton and ambiguity and no true answers

The only one that even comes to my mind is the "Traditional" Thanksgiving Dinner...


That looks really good B, of course I am a pushover for Lamb or Mutton..

as far as traditional dishes go, the main one i try to adhere to, is the dish of pork and saurkraut, with mashed potatoes, served on new years day. somewhat of a traditional PA dutch meal, i say try cause i can eat that dish just about any time. and its becoming time again for a good old batch of sausage gravy and biscuts.

Cheers Bjørnar, exactly what's on the menue here as well this weekend. Yummy stuff, even better tomorrow

Originally Posted by str8fencer

Cheers Bjørnar, exactly what's on the menue here as well this weekend. Yummy stuff, even better tomorrow

Yep, the trick is to always make twice the amount
Fårikål is an all-weekend experience!

Originally Posted by Birnando

Thanks
Yeah, lutefisk is also concidered to be a national dish of sorts, the problem is, not that many can stand the taste and texture of it
The Fårikål was voted our national dish by a very popular radio show back in the seventees.


Personally, I love both fårikål and lutefisk.

My father's family all came from Norway in the late 19th century and settled in South Dakota, near Hilmoe. They were farmers looking for what they apparently couldn't find in Norway: land. They sure found it in S. Dakota. I'm not even sure Hilmoe still exists, although Presho does. Anyway we all eat lutefisk, some with more enthusiasm than others. Personally I like it a lot and usually wind up cooking it at the church's Christmas smorgasbord. Real ethnic food, the young volk and those of German extraction mostly avoid it like the plague. Which just leaves those of us with some Norske connection eating it. Regretfully the contingent of Norwegians is rapidly diminishing, so I have little doubt that this Christmas tradition of lutefisk dinner has one foot in the grave and the other on a banana peel. More's the pity. What will go next lefse?