Fårikål is a Norwegian stew, perfect for a Sunday family dinner. It is so popular that it even has its own holiday – the last Thursday of September. Traditionally, it is made with lamb, but we recommend replacing it with soy cutlets. The recipe was sent by Csilla Czimbalmos from the Norwegian Helsinki Committee.

Ingredients:

• 1 onion
• 1 clove garlic
• 1 package of soy cutlets or another meat substitute
• 1/2 cabbage head
• stock (optionally water)
• salt
• peppercorns
• oil or olive oil

Preparation:
1. Slice onion into feathers, chop garlic, soak soy cutlets in the stock, and shred the cabbage.
2. In a large pot, fry the onion and garlic in olive oil. Place soy cutlets on top of onions, then add cabbage. Pour the stock or water from soaking the cutlets (the liquid needs to cover the cabbage), add peppercorns and salt to taste.
3. Simmer for at least 1,5 hours until the cabbage is soft. You can thicken the stew with roux, but it is not necessary. Serve with potatoes.