Frikl Norwegian Lamb And Cabbage Stew Recipes

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FåRIKåL - NORWEGIAN LAMB AND CABBAGE STEW



Fårikål - Norwegian Lamb and Cabbage Stew image

A simple-to-make stew that freezes well and tastes even better reheated. Probably because of the pepper-corns giving off more taste then. I have made a video of the preparation of this dish, and that can be seen at http://www.youtube.com/watch?v=pw6B76PqdRU

Provided by Marianne in Switzer

Categories     Stew

Time 2h20m

Yield 2 serving(s)

Number Of Ingredients 5

1 kg lamb, cheap cuts with bone and fat
1 large cabbage
1 tablespoon whole peppercorn
2 teaspoons salt
2 tablespoons plain flour

Steps:

  • Slice the cabbage into "boats", just radiating slices from the middle, out.
  • Find the fattiest bits of meat and place one layer of that on the bottom of the pot.
  • Add a layer of cabbage.
  • Strew quite a bit of the pepper-corns, salt and flour over.
  • Repeat until you reach the top of the pot, or you run out of meat and cabbage. Cabbage is the top layer.

Nutrition Facts : Calories 939.5, Fat 50.4, SaturatedFat 20.8, Cholesterol 264, Sodium 2636.8, Carbohydrate 44.7, Fiber 16.9, Sugar 20, Protein 79.4

LAMB AND CABBAGE STEW



Lamb and Cabbage Stew image

Make and share this Lamb and Cabbage Stew recipe from Food.com.

Provided by CJAY8248

Categories     Lamb/Sheep

Time 2h30m

Yield 1 pot of stew, 6-8 serving(s)

Number Of Ingredients 9

1 medium head cabbage, about 3 lbs
3 lbs lean lamb shoulder, boned and cut into 1 inch cubes
2 teaspoons salt
3/4 teaspoon black pepper
1/3 cup flour
5 cups beef stock
1/2 cup sour cream or 1/2 cup heavy cream
4 tablespoons butter
5 tablespoons flour

Steps:

  • Preheat the oven to 300*. Trim the cabbage of any discolored outer leaves. Core it and slice it into slim wedges.
  • In a large Dutch oven or kettle, layer 1/3 of the lamb, generous sprinklings of salt and pepper, and 1/3 each of the flour and cabbage. Repeat twice more.
  • Pour in the beef stock, and set the Dutch oven over moderate heat. Bring the broth to a simmer.
  • Cover the Dutch oven and transfer it to the oven. Bake for 2 hours, until the lamb is tender.
  • In the meantime, prepare the roux by melting the butter in a frying pan and stirring in the flour. Cook for a few minutes over medium heat.
  • Remove the Dutch oven from the oven. Drain the juices into a medium saucepan, skimming off the fat. Quickly whisk in the roux, and simmer until thickened.
  • Whisk in the sour cream or heavy cream and season to taste. Pour the gravy back into the Dutch oven.
  • Serve with cooked unpeeled new potatoes if you wish.

FARIKAL



Farikal image

This is a popular meat dish from Southern Norway. Lamb and cabbage are layered and stewed with peppercorns. Serve with boiled potatoes that have been sprinkled with parsley.

Provided by KATHYANN9

Categories     World Cuisine Recipes     European     Scandinavian

Time 4h

Yield 4

Number Of Ingredients 5

8 ounces sliced lamb meat
1 head cabbage, cored and sliced
2 cups water
1 ½ tablespoons whole black peppercorns
salt to taste

Steps:

  • Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can. Tie the peppercorns into a small piece of cheesecloth, and place them in the center of the casserole. Pour the water over all, and cover with a lid.
  • Bring to a boil, then simmer over low heat for 2 hours. Remove the package of peppercorns before serving.

Nutrition Facts : Calories 123.2 calories, Carbohydrate 18.3 g, Cholesterol 21.6 mg, Fat 2 g, Fiber 7.9 g, Protein 11 g, SaturatedFat 0.7 g, Sodium 70.3 mg, Sugar 9.5 g

NORWEGIAN CHRISTMAS CABBAGE



Norwegian Christmas Cabbage image

Norwegian Christmas Cabbage is essentially a kind of sweet and sour sauerkraut, spiced with caraway seeds.

Provided by Finn Roed

Categories     Side Dish     Vegetables

Time 1h

Yield 6

Number Of Ingredients 7

8 slices bacon
1 large head cabbage, cored and shredded
¼ cup all-purpose flour
1 tablespoon caraway seed
1 pinch salt and pepper to taste
½ cup white vinegar, or to taste
½ cup white sugar, or to taste

Steps:

  • Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.
  • Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 33.4 g, Cholesterol 13.6 mg, Fat 5.6 g, Fiber 5.8 g, Protein 8 g, SaturatedFat 1.8 g, Sodium 322.3 mg, Sugar 23.3 g

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Top Asked Questions

How to cook Lamb and cabbage stew?
Cut the cabbage into wedges – 6ths or 8ths, something you can tuck into the stew pot. Cut the lamb into big chunks. Mix the flour with a little salt, and toss the lamb in it. In a sturdy lidded stew pot, layer up the ingredients, sprinkling in the peppercorns as you go. Put a layer of lamb on the bottom, then cabbage, then lamb, then cabbage.
What makes Norwegian lamb stew so special?
The smell evokes childhood memories of long Sundays in the kitchen with grandparents, and dinners with the whole family. Norwegian lamb stew basically consists of only four ingredients: mutton, a generous portion of cabbage, a little salt, and whole, black peppercorns.
How do you cook cabbage and lamb in a Dutch oven?
Preheat the oven to 300*. Trim the cabbage of any discolored outer leaves. Core it and slice it into slim wedges. In a large Dutch oven or kettle, layer 1/3 of the lamb, generous sprinklings of salt and pepper, and 1/3 each of the flour and cabbage. Repeat twice more. Pour in the beef stock, and set the Dutch oven over moderate heat.
What is Fårikål (Lamb in cabbage)?
Recently, they told me about Norway's spiritual, perhaps actual, national dish: Fårikål (lamb in cabbage). Quarter your cabbage (s), alternate chunks of cabbage with chunks of lamb in a casserole dish, pour about an inch of water in the bottom, salt and pepper as much as you dare, then stick the lid on and cook in the oven for three hours.

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