© HuaQin
Fårikål or lamb stew literally means "lamb in cabbage" and is considered the Norwegian national dish. The first recipes of Fårikål date back to 17th century. To preserve the art of cooking Fårikål, Norwegian children are taught to make the dish early on in the elementary school. However, recent surveys show that over 65% of Norwegians under 30 years old still have no practice in cooking this dish. The best time to have Fårikål is September, the season of lamb and cabbage. The last Saturday of September is known as Fårikål Day, when the dish is served all over the country. It is enjoyed most of all by Northern Norwegians, who continue making Fårikål later on after September.
