Fårikål Recipes

FARIKAL

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.

NORWEGIAN FåRIKåL, LAMB & CABBAGE

Steps:

• Rinse and cut the cabbage into large wedges.
• Cut the leg of lamb into several large pieces.
• Pour the water into a large pot or dutch oven.
• Layer the cabbage and lamb in the pot along with salt between layers, starting and ending with cabbage.
• Put whole pepper inside a tea strainer or other enclosure to keep it contained, and place into pot along with the meat and cabbage.
• Cover the pot, bring to a boil, then lower the temperature to a very gentle boil.
• Be careful not to let the pot go dry. Add more water if needed.
• Let cook for 2 - 2½ hours until the meat is fork tender and easy to pull apart.
• Serve the lamb & cabbage with potatoes boiled in lightly salted water, and pour plenty of the lamb stock over potatoes and meat. Also keep salt and pepper shakers at the table to add more as needed.

FåRIKåL RECIPE

Steps:

• Take a large saucepan and start with one layer of meat, then sprinkle some salt, pepper and flour and then put one layer of cabbage.
• Repeat the same process until you use all the ingredients. (Cabbage rolls in white sauce)
• Afterwards, pour in some water until the saucepan is half full.You can adjust the water and the amount of flour according to whether you want a thicker or thinner sauce.
• Let this cook on low heat until the meat is so tender that it falls apart and the cabbage is cooked through.Finally boil potatoes and serve with Fårikål.

FARIKAL (LAMB AND CABBAGE)

Steps:

• Trim and cut the meat into large, even-sized cubes and then blanch in boiling water.
• Remove some of the outer, coarse leaves of the cabbage and cut the stalk away.
• Make layers of cabbage and meat in a heavy casserole. Sprinkle with salt and peppercorns between layers. Add the bay leaf and sufficient water to cover the ingredients.
• Bring to a boil and skim the surface well; turn down the heat and cover with a lid. Simmer on low heat for 60-90 minutes or until the meat is tender.
• Just before serving, sprinkle with parsley. Serve with hot French bread or with Danish rye. You can also make a gravy from any remaining seasoned lamb broth in the pan and pour it over the potatoes.

FåRIKåL - NORWEGIAN LAMB AND CABBAGE STEW

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.