Comes September and many Norwegian sheep end their days at the slaughter\s house, just to end up in the casserole in an average family as the main ingredient of the Fårikål.
Fårikål is actually får-i-kål, meaning “sheep-in-cabbage”. So, there you have the other main ingredient and basis for the distinct aroma that follows the preparation of this Norwegian dish: cabbage.
The mutton meat and the cabbage is cooked well and good in a light brown sauce that typically also includes whole, black pepper pellets and laurel leaves. The plate is then served with nicely boiled potatoes.
In a year with plenty of mutton on the market, the prices will typically go down, and in a traditional Norwegian household plenty of Fårikål would be cooked, stored away in the family freezer. Typically, though, the dish has been a Sunday-dish, but as availability and offer has improved the access to Fårikål, many will also enjoy the dish on a normal weekday.