Faroese-style Caramelized Cabbage

Ingredients

In this Faroese adaptation, we incorporate ingredients commonly found in Faroese cuisine, such as dried fish and lamb. The dish also embraces the Faroese tradition of slow cooking, allowing the flavors to meld together beautifully. Additionally, we add a touch of sweetness to the caramelized cabbage, which is not typically found in the original Romanian recipe. We alse have the original recipe for Varză călită, so you can check it out.

• 1 medium head of cabbage, thinly sliced 1 medium head of cabbage, thinly sliced
• 2 tablespoons butter 2 tablespoons butter
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 100 grams dried fish (such as Faroese dried cod or haddock) 100 grams dried fish (such as Faroese dried cod or haddock)
• 200 grams lamb, thinly sliced 200 grams lamb, thinly sliced
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 20g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large skillet, melt the butter over medium heat.
2. 2.
   Add the thinly sliced cabbage to the skillet and cook until it starts to soften, about 5 minutes.
3. 3.
   Sprinkle the brown sugar, dried thyme, and dried rosemary over the cabbage. Stir well to combine.
4. 4.
   Reduce the heat to low and continue cooking the cabbage for about 30 minutes, stirring occasionally, until it becomes caramelized and slightly crispy.
5. 5.
   While the cabbage is cooking, soak the dried fish in water for 15 minutes to rehydrate. Drain and pat dry.
6. 6.
   In a separate skillet, cook the lamb slices over medium heat until they are browned and cooked through.
7. 7.
   Add the rehydrated dried fish to the skillet with the lamb and cook for an additional 5 minutes, until the fish is tender.
8. 8.
   Season the cabbage with salt and pepper to taste.
9. 9.
   Serve the caramelized cabbage topped with the lamb and dried fish mixture.

Treat your ingredients with care...

• Dried fish — Ensure that the dried fish is properly rehydrated by soaking it in water before cooking. This will help to soften the fish and remove any excess saltiness.

Tips & Tricks

• For a smoky flavor, you can use smoked lamb instead of regular lamb.
• If dried fish is not available, you can substitute it with smoked salmon or smoked mackerel.
• Adjust the sweetness of the caramelized cabbage by adding more or less brown sugar according to your taste preference.
• Serve this dish with a side of boiled potatoes for a complete Faroese meal.
• Leftovers can be enjoyed the next day as a delicious filling for sandwiches or wraps.

Serving advice

Serve the Faroese-style caramelized cabbage as a main dish, accompanied by boiled potatoes and a fresh green salad. Garnish with a sprinkle of fresh herbs, such as parsley or dill, for an added burst of flavor.

Presentation advice

Arrange the caramelized cabbage on a serving platter, placing the lamb and dried fish mixture on top. Drizzle any remaining pan juices over the dish for added moisture and flavor. Serve with a rustic charm, allowing the golden-brown cabbage leaves to take center stage.