Forikol
3 servings
45 minutes
Forikål is a traditional dish of Scandinavian cuisine that symbolizes cozy family evenings and the simplicity of rural cooking. It dates back to ancient times when peasants used available ingredients to prepare nutritious and hearty meals. At its core is tender lamb slowly stewed with cabbage, potatoes, and spices that give the dish a deep, rich flavor with subtle hints of acidity from apple cider vinegar. Forikål impresses with its harmony: the softness of the lamb pairs with the delicate cabbage while crispy ribs add texture. This dish is perfect for leisurely autumn meals, warming with its taste and aroma. It is best served hot with a slice of fresh bread and a glass of dry red wine that enhances its rich flavor.
1
Cut the lamb meat into small pieces and fry them in vegetable oil until golden brown. Then add salt and pepper.
- Shoulder of lamb: 500 g
- Vegetable oil: 100 ml
- Salt: to taste
- Ground black pepper: to taste
2
In a deep skillet, heat vegetable oil, add 700 grams of chopped cabbage and a bay leaf. Sauté for a couple of minutes without stirring.
- Vegetable oil: 100 ml
- White cabbage: 1 piece
- Bay leaf: 1 piece
3
Add the meat from the pan and stir for 4-5 minutes. Pour in cold water to cover the contents, add whole or halved potatoes, toss in peppercorns and cook until the potatoes are done. Bring to a boil, skim off the foam, and cover with a lid.
- Shoulder of lamb: 500 g
- Mini Potatoes: 300 g
- Black peppercorns: to taste
4
Heat a clean skillet without oil, place large cabbage wedges on it, then pour in a little vegetable oil and fry the cabbage until browned on both sides. Season with salt and pepper. Add a little water, cover with a lid, and simmer for a few minutes.
- White cabbage: 1 piece
- Vegetable oil: 100 ml
- Salt: to taste
- Ground black pepper: to taste
5
Add a little apple vinegar to the fried cabbage. Simmer for another minute or two and remove from heat.
- Apple cider vinegar: 30 ml
6
Heat vegetable oil in a pan and fry the lamb ribs until golden brown on medium heat on all sides. Season with salt and remove from heat.
- Lamb ribs: 4 pieces
- Vegetable oil: 100 ml
- Salt: to taste
7
Salt and pepper the stewed lamb with cabbage, add flour while stirring constantly.
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 1 tablespoon
8
Cut the cabbage wedges into strips. Place the lamb stew with cabbage on a plate, arrange the cabbage strips decoratively, and top with ribs. Sprinkle with ash from leek or cabbage leaf.