September ushers in one of the season’s most vibrant times: the harvest. Here in Norway, it also marks the unofficial start of lamb and cabbage season, which runs through October. The last Thursday in September is Fårikålens festdag – the day dedicated to fårikål, Norway’s national dish of lamb and cabbage.
With a head of cabbage in hand, a few gorgeous lamb steaks (lammelår i skiver), and not much time to pull together a weekend dinner, I knew this one would be a simple: seared lamb and sautéed cabbage, all cooked on the stovetop.
The cabbage gently steams in butter and its own juices while caramelizing around the edges as it cooks. Add a simple seasoning to the lamb, a little extra butter over the top just before serving, and you have a wonderfully satisfying meal that comes together in no time.
Feel free to add in fresh herbs, such as rosemary or thyme, to the lamb steaks as they cook. For the cabbage, you can always cut it into thick pieces rather than wedges, if preferred.
For serving, any potatoes and any way of preparing them will work beautifully. I happened to have some local almond potatoes (mandelpoteter) thatwe had picked up from a farm about 30 minutes away and boiling them to serve with this dish felt both traditional and just right.
Lamb Steaks with Buttery Cabbage (lammelår i skiver med stekt kål)
Serves 4
Ingredients:
- 4 lamb steaks
- Salt and freshly ground black pepper
- 1 green cabbage
- 4 tablespoons (56 g) butter, plus more for serving
- 2 tablespoons mild-flavored oil, plus more as needed
- Fresh chives or parsley, for serving
- Boiled potatoes, for serving
Let the lamb steaks sit at room temperature for 20 minutes before cooking, then pat dry with a paper towel and season with salt and pepper.
While the lamb steaks are sitting at room temperature, prepare the cabbage. In a large frying pan, melt the butter over medium heat until golden brown and bubbly. Place the cabbage wedges in the pan, cut side down. Sprinkle the tops of the cabbage with salt and a little pepper. Cover with a lid and let cook for about 10 minutes or until the bottoms are nice and golden brown. Gently flip with wedges, season with salt and pepper, cover, and cook for 10 minutes. After 10 minutes, remove the lid and increase the heat to medium-high to cook off the excess liquid. Cook the cabbage, flipping as needed, for 5 to 10 minutes, or until the cabbage is caramelized on all sides and softened throughout. Cover and set aside.
Heat a large heavy-bottomed skillet or griddle pan over medium-high heat, then drizzle the mild-flavored oil in the pan. Add the steaks (cooking in batches if needed), and fry for about 3 to 4 minutes on each side, or until golden brown and cooked to your liking. Transfer the steaks to a cutting board, cover, and let rest for about 5 minutes.
To serve, divide the steaks and cabbage among 4 plates. Top the warm steaks with a dollop of butter and garnish with fresh chives or parsley. Serve with boiled potatoes or any potato of your choice.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: northwildkitchen.com
