Norwegian salmon is some of the best in the world, and it is our biggest export to the rest of the world. But farm-raised salmon is one thing and wild salmon is a whole other thing. Even here in Norway, a lot of the farmed […]
Pork and apples go well together, I’ve known that ever since I was a kid. I learned it from from the French comic “Asterix”, that I was an avid reader of in my younger years. I still remember reading it in bed at night, the […]
I thought for a while what the first recipe here on Nordic Provisions should be, but I realized pretty quickly that it had to be fårikål. Autumn has finally come, which is my favorite time of year. It’s also the time of year when we Norwegians eat a whole lot of lamb, and especially fårikål.
Fårikål was voted to be Norway’s national dish in 1972, and variations of it have been made for hundreds of years. The first mention of it in a cookbook was in 1835. The word Fårikål, literally means Lamb in cabbage and this is basically what it is.
The traditional way of cooking fårikål is very easy, where you basically just boil lamb, cabbage, salt, and pepper for a few hours until the meat is tender. I will be posting a recipe for this also in the near future, but in this post, I will be showing you my take on Fårikål, which involves a few more ingredients and techniques.
Welcome to Nordic Provisions, our brand new blog about food in the Nordics. This blog started as an idea many years ago when Sofie studied photography, but we never really got around to making it. Now, some years later, we found out that the timing […]