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Hi Sam, my name is Paul from Norway
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Today I'm going to do some cooking. I'm going to make for e
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Khor, which is the national dish of Norway. So follow me today and I'll show you how to make this recipe
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But first I'm going to do some shopping. And so as the leaves change their color and the weather gets windy
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it also means that forticore season is here. This is also the time of the year when the cabbage is harvested fresh off the fields
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and the young sheep are taking down from the mountain farms and rounded up by the farm
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All for a purpose, to provide the main ingredients for making the popular forticord dish
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This dish is simple but delicious. It may be hard to believe it's as good as it is
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but in the cooking process, the dish becomes greater than the sum of its parts
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Some kind of magical alchemy happens as it simmers on the stove for hours
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I'm back at my house and I'm in my kitchen, and I have cabbage, I have salt
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black pepper corn and I have lambs meat or the stew The Norwegian word for cabbage is core
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But that's not just a word we use for describing the vegetable
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It's also a word that we use in some expressions in Norwegian
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And I going to teach you three of them The first one is Oyur Khorpo which translates to to make cabbage off or to make cabbage soup off
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And this one basically means to end something, like for example, Oh Yer Khorpo Pengenna, to end your money
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to make cabbage soup off your money, but it can also mean to end someone
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like to exterminate someone. I cannot do. The second one is
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Oh, Koke Burt in Corn, which means to cook away in the cabbage
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or in the cabbage soup. Now, imagine that you have a group of people
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and you have an aim for your conversation, but then there are one or more people in that conversation
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who are kind of steering it off course by talking about something else
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And then afterwards, you can say, oh, it just cooked away in the cabbage
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It just cooked it out of corn. So for us, the name of the game is budget reduction
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Awesome Blossom. What? I think we should share an awesome blossom. What do you say
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They are awesome. And then the third one is Korhoda, which means cabbage head
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So let's say you know an idiot and you want to insult him or her
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You can say, this is kohlhode, which is not a very nice thing to say in Norwegian
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Now start by peeling off the damaged outer layers. Give the cabbage a rinse
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Cut off the outer part of the stem and cut the cabbage into two
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The inside stem is especially important for keeping the cabbage leaves together
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This has to do with presentation of the dish as you will see you later Now cut the cabbage into some wider and some more narrow wedges
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Don't cut the cabbage like this. We'll leave a lot of small pieces and the dish won't look as nice on the plate later on
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The meat should be sliced lamb shoulder, neck or breast. Find meat that is on the bone and that has plenty of
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of fat. This is what adds flavor to the stew. Now get out your biggest pot. You want to make a
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portion that lasts for at least two days. Actually it tastes better on the second day when it had time
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to sit. I always use my biggest pot. Layer up the ingredients starting with meat in the bottom
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Then a layer of cabbage. Then a layer of meat. Then a layer of cabbage, a layer of meat, and a final layer of cabbage
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Add a good amount of salt and a couple of handfuls of black pepper corns
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I first added about a liter of water. You really want to avoid too much water as it will make the stew taste less
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The cabbage will also release some liquids and it will all sink together
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as it cooks. Turn on pretty high heat and get the stew to a boil
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When it starts to boil, I added a bit more water and turned down the heat
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Now let the magic happen have a sip of coffee and check on the photicord after about 30 minutes I add water now so that it is up to the upper layer of meat and cabbage Press it all down to help it settle Then read a book for about an hour Things are
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starting to look good and no more water is needed. Let it simmer nicely and make sure
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it does not boil hard as it will make the meat tough. Play on your untuned guitar and
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after another 45 minutes go check on it. Whenever it is ready the meat will easily come off the bone like it does here
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To get it even more tender, let the 40 core stand 20 minutes more on low heat while it cooked some potatoes
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It smells so good. Now you see why you want that stem on the cabbage, which is fully edible
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fully edible by the way water red wine or dark beer works nicely I'm super
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excited now to have my first 40 core of the year perhaps you feel inspired to
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make it yourself as well anyways I hope you enjoyed the video press the like
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button and leave a comment and there's only one thing to say school
