Let's cook - Faarikaal - Norwegian lamb with cabbage
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- čas přidán 12. 09. 2024
- A Norwegian specialty that we make once or twice every fall when there is lamb meat to be found.
EDIT 4/10-17 ONE thing I would adjust - don't put flour on more than the first layer. If the sauce turns out too thin for your taste, mix flour and cold water and pour in and stir a bit at a time until you have the consistency you want.
You can go to this link
www.recipezaar....
to see the recipe and you can adjust it for portions and print it out.
'Har du ikke fått melk?' Så søt katt da! Morsomt å se hvordan andre lager fårikål:)
I had this when I was in Norway and it WAS and STILL is the best thing i ever had! Thanks for the video
I'm so glad you enjoyed it. And now you can have some more! I'm glad!
Hubby and I are so pleased that this is such a crowd-pleaser! The video is over 2 years old, but people are still being inspired and well-fed by it!
Btw - Australian lamb ROCKS! No wonder your's turned out so good!
This is really good.. Got plans to make it onboard our yacht this weekend when sailing.
Not so sure if I would feed folks who are staying in close quarters a lot of cabbage unless it was easy to air out ;) But then again, this is a great meal after a blustery day outdoors!
Yeah - it was a gift to my hubby (the master cook) for his 50th birthday. It has that new non-stick that isn't teflon and is so easy to clean - and the pot can go straight on the table to serve!
Garlic and/or onions will alter the taste considerably - though not necessarily for the worse! I love both!
Mange tusen takk! My friend just gave me several cuts of lamb as thanks for the elk I gave him. This looks like a great dish and I learned a bit about my heritage!
You rock!
A friend of mine is very good at making this. It is his favourite dish. I want to make some myself. He made it for the locals in Tanzania, and they loved it. I guess most people, no matter the culture, will love this. :)
One of the simplest dishes I've seen and that it is so uncomplicated makes it a very likely dish for me to make. Thanks for posting it!
I made this twice last year following your video, and it tasted great. The smell while it's cooking is insanely amazing. Making it at the weekend again :3
Success !!! I made a huge pot of it on Sat afternoon and have been eating since !!! I froze 2 good size portions and will finish what I didn't freeze today here @ work for lunch ! I abslolutely loved it. It's amazing how something sooooo simple can be soooo delicious ! Thanks for the recipe & tips, I pretty much copied what you did to a "T" and it came out perfect !
Looks pretty easy to do; we have fresh lamb here now so I will give it a try - pronouncing it will be the hardest part! You don't measure a thing - a sign of a good chef!
Just saw this. I think my mum would love this recipe because of the whole peppercorns (she loves both kinds of pepper). I might suggest it to her! I love the small cameo your cat had at the beginnning: they're always the same, see you making something and immediately get the "Excuse me, why aren't you giving ME some?" look.
really enjoyed this video! I plan to make this for the first time this weekend. Love the fact that you say it freezes well. Looking forward to tasting this dish !
This looks like such a hearty home cook meal. The seasoning is just salt and peppers and the rest of he flavours comes from the meat and cabbage. Honestly I wasn't expecting much, but when the dish came out I really want to eat it!
Wow! I don't think I know anyone who has that for Christmas Eve. Now I do! Cool!
The way hubby makes it (I just watch and comment! LOL!) is really good! Especially after it is reheated. Something to do with the peppercorns, I think.
How nice to meet a norskie living in the states!
Hope you had a lovely Christmas, and wish you all the best for 2008!
@MICHELEMEENA That's great! We actually haven't had it ourselves for a year and a half, as I had trouble finding decent-priced meat last fall. GOTTA have it when the cold sets in this fall, though! So very glad you enjoyed it and that hubby and I's video explained it well enough for it to be easy to cook for you!
Not everyone thought so, but most do. It is a fairly mild dish, so even kids think it is nice - which is one of its charms :-)
The nice thing about it is that the ingredients are available anywhere - no special Norwegian stuff required. Tell your mom to make it the day before, and then reheat it for you when you come over. Something about the cooling and reheating process gets such a lovely taste from the pepper-corns.
Vel bekomme! :-)
I never would have thought of the lamb and cabbage combination...
Hooray for Recipezaar!!
I'm on that site every day :)
Thank you for the recipe!! I bought some lamb and cabbage and am doing my first Fårikål following your recipe :D i cant wait
Great! Please stop back in and let me know how it went! ONE thing I would adjust - don't put flour on more than the first layer. If the sauce turns out too thin for your taste, mix flour and cold water and pour in and stir a bit at a time until you have the consistency you want.
Thanks for this video ! Im from Ibiza - Spain but love Norwegian country and all about !!
Have a nice Chritmas !
Maria
O MY GOD THAT LOOKS WONDERFUL,I WISH I WAS THERE WITH YOU GUYS TO GET SOME.BUT SINCE I AM NOT IN NORWAY I WILL HAVE TO MAKE MINE IN ALASKA.I WILL MAKE THIS DISH TODAY, IT LOOKS SO YUMMY, THANKS GUYS.
Yeah. Both of the old ones were born in Norway. Nowadays, the 3 cats we have (2 born in Switzerland) are spoken to in Norwegian, Swiss German and English.
i've made this before. =) i really like it. but the first time i made it i made it exactly like this. I thought something was missing from this dish though so the next time I made it I added chopped garlic and onion in between the layers. Gives it a bit extra flavor. I love it now! =)
I'm so glad you enjoyed it! Great payback for me having posted, I would say :-)
You got me!! No one else here likes lamb, let alone cabbage: i love both. I plan on trying it as soon as I can get a decent piece of lamb.. Thanks and show MORE RECIPES!! We on Recipezaar love it!!!!!!
amberngriffinco
Denver, Co
I'm part Norwegian and I've been wanting to make a Norwegian dish. I think I've found one!
Thank you!!
+MsheridanZ It's Fårikål season now so now is the time to make it.
my favorite food, it is really good and its food from far back in time.. i am Norwegian and love this food..
Any size dish you want, just keep the proportions about the same, really. But it really does reheat very well, and also freezes very well - and takes the same amount of time to make a little or a lot. So we always make a lot, save for one leftover dinner and freeze the rest to enjoy later on in the year.
my favorite food, it is really good and its food from far back in time.. i am Norwegian and love this food..it goes best with cold water for drinking.
@SumnerRain This dish is considered the favorite dish of Norwegians (by a vote in the 70s), and I think it is really one of the most traditional dishes as well. I'm making it now, it's one of my favorite dishes, you should definitely teach your kids! Teach them Norwegian as well!
No, you boil the potatoes separately and serve them on the side. We boil them with the skin on and let each person peel them. Kinda goes with the "ceremony" of getting ready to eat it all.
The advantage of flour is that it can boil after thickening without going thin like many other thickeners. You can also mix flour and water in a shaker and carefully add to a sauce that is too thin, or even adding water to a frying pan with all the good stuff in, and then adding the flour/water mix.
Pork is a bit quiet taste-wise. Do you add spices? Beef sounds like a good idea!
Any meat that is simmered for an hour or more will be so wonderfully tender! I will have to try lamb when/if hubby and I get to Ireland! It is on our list of places we want to go, but the list is pretty long ;-)
that looks rly delicious... i never been into norwegian cuisine, a norwegian friend linked me that video... i will most likely try it myself now.
That looks delicious, and so easy to prepare! I'll have to try that recipe soon. Thank you for sharing it.
I am of Polish descent from my Father and my son's father side. Have you ever heard of or had Bigos (Hunter's Stew). It's a Polish traditional dish made all over Poland.
You used summer cabbage, it's more common to use the winter cabbage, wich is rougher and more consistent. But it looked good with the other cabbage. Maybe it soakes the grease from the lamb better.
I agree. Fårikål is for the fall. Luckily, I can get goulash meat here that is about the same as the lamb you can buy in Norway.
flott ide om å koke potetene oppå på slutten!
Jeg har fortsatt til gode å møte ei kumle jeg likekr. Så - sett i gang og la meg se en! ;-)
Yummy...
I think I'll try to cook this one of these days...
Thanks a million for sharing :)
PS: I think that the best lamb meat I've ever had was Irish (I turned into a real lamb meat junkie when I lived in Ireland)
I come and go, but I'm glad to meet another Zaaraholic! :-)
Haha! I wish I had some! Will have to have a look for some meat next time I go shopping. Seems EVERYone in my family had it last weekend!
It is a great dish for cold days! Enjoy!
Just remember to have boiled mushy potatoes to crush into the sauce. Makes a big difference!
I would love it if you made a vid of making/tasting it and posted it as a reply!
Hello! Very interesting recipe, so simple but at the same it seems to be very tasty. Maybe I should try it at home. Greetings from Peru!
I think it was developed for those cold autumn days where there was still a lot to do outdoors on the farms. It can be left to putter for hours and hours and only gets better. I would love to hear back when you have made it!
Takk for en fantastisk video:) jeg bor i MI akkurat naa og skal lage faarikaal til host familien min neste uke:D great vid! I love faarikaal
i will try it, sounds good, I am a cabbage and potato lover so I will see if I like lamb too. Good instructions.
This is extremely easy to make. I use a pressure cooker for about 30 minutes....
we're gonna make this recipe!! im asking for this since 2 years ago !! haha it looks yummy! greetings from Mexico
That's so cool! I would love if you posted a video of you making it and trying it!
The cool thing you can do, though, is to make enough for left-overs and put the potatoes in big chunks into the rest before putting in the fridge or freezer. Then you have a one-pot dinner for some time later.
Our kitchen now is such an integral part of the living space, that we can't really get the cats to understrand it is off limits. Besides which we sometimes cave in and give them slices of goodies when we are preparing food! Baaaad, I know - but they are our babies! hehe!
Vi hadde frosset ned fra i fjor og hadde til middag på søndag. Tro meg! Potetstappe passer greit nok til når man ikke har melne poteter, men det blir langt fra det samme! Lag litt selv, vel! Og inviter moren din!
Takjk for støtte om Nussi, Hun lever nå kun u vpre hjerter, men var en kjempeflott pus som kosa segt masse med melkeskvettene sine. Akkurat som vår nye gutt setter megapris på en liten bit parmesan i ny og ne! Hehe!
Thanks for this! I'm definitely going to try making it.
Uff-Da! That would be great! My dish turned out great. We ate it after three days of powder skiing. It's like power pellets!
Takk!
I really want to try this. I love lamb. Will report back. -SW
Hehe! Sometimes we even switch it around for fun and say kålifår ;-D
Looks delicious! I added it to my favorties~ definitely want to make it soon. Looks like a wonderful cold weather meal. Is it authentic if onions are added? Thanks for sharing!
@TheBoemann I like the idea of beer. The liquid is just a little to keep things from frying (they should be steamed/cooked) in the beginning. As I mentioned to Astroboomboy above, the sauce will also thicken (without flour) if you take the lid off for a half hour or more at the end of the cooking time.
@0o0sweetie0o0 Tusen takk for tilbakemeldingen! Vi hadde det gøy med å lage den, og synes det er kjempegøy at mange fortsatt lærer oppskriften etter 3 år!
Great video! Looks pretty simple to make, I was wondering if at one point you were gonna add stock, guess the flavour really comes from the raw ingredients. Love the cat also lol! Well done!
The juice from the ingredients makes the best stock ever.
I have bin looking doe a dcent Recipe and step by step guide to this meal. and i have found it :D cant wait to try it!!!!1
@astroboomboy I like the beer idea, and we will probably try that. I think red wine would overpower the dish, honestly, while beer with the cabbage juices added would probably make a very nice sauce.
Fårikål is love
@TheBoemann It definitely is a lot of pepper, but it stays mild. I never have fresh pepper on my food, because it burns my mouth (and don't' even ask about chili! LOL!) - but for whatever reason, the pepper in this dish doesn't sting at all and doesn't overpower. In fact, the pepper corns go really nice, and I even crunch some between my teeth while eating it to add zing - and it doesn't burn.
Sure! You can even make it for 1 - though I would make it for 2, and put half in the fridge to eat a few days later.
Just buy about the same amount of meat and cabbage and add pepper and flour and salt about in the same proportion as we did.
I have written this recipe up on www-recipezaar-com, but URL isn't up yet. Check back on my channel - the link to my homepage goes to my recipezaar page.
Us a narrower pot and do make at least 2 layers, I think.
thanks for this video! I should have watched it before cooking the fårikål today :( but I'll try again using your method next time. It's my first time to make this kind of stew and I am hoping it will be okay.
@Marihani Yeah it work, but I think there is a small difference in taste between frozen and fresh meat. The fresh meat becomes more tender, the frozen tend to dry up a little more...
Tasted even better!
You can always bookmark this and watch again in October, if you like! ;-D
@Marihani Heh, lol. Scotland always has weather for it :P
instead of water we use light beer
Tusen takk for at du stakk innom. Man kan fortsatt lage fårikål nå, men kulda er snart borte - og da smaker den liksom ikke like godt, synes du ikke?
Pusene (jeg har 2) er kjempesøte, men den grå er absolutt søtest! Hun hilser og sier takk for kompliment!
@MsStarsea Definitely suggest it to your mom. And make sure she makes enough for leftovers, because the peppery taste gets even better after the dish is refridgerated over night!
Looks delicious, thank you for sharing!
Wow, what a good idea to show some of your recipes like this. I was curious about doing smaller portions. Do you always make so much at one time? I was considering trying this dish but we don't do much freezing and I don't think I will be having enough company over to warrant such a large amount. I may try it with just one layer of cabbage. Any think I might need to know for a smaller portion?
@astroboomboy You can use whole wheat flour or such - all it does is thicken the sauce. If you leave it to putter the last little while, the sauce will also become thicker, without using flour. I might actually try that as well - flour does tend to dampen the taste quite a bit.
@TheeBobOv Actually, there isn't such a huge difference when it comes to this dish. The longer it putters, the more of the yummy peppercorn taste (it won't go strong on you!) will spread into the sauce. The cabbage is supposed to be cooked very soft and meat loves to putter - the longer the better. I would say 2 hours is a minimum.
That looked very Yummy
Gosh. I never thought of using other meat. I guess veal would work. But you do need fat and bones for the sauce to get that nice consistency.
For one thing, I think whole pepper has more taste, and it will diffuse into the sauce in a different way. Also, you remove those pepper-corns when you eat. Ground pepper - hmm - I suppose you could use freshly ground, but I am certain the taste would be different.
Well I'm gonna try that! Also on a very small scale (for one). That looks so good! Any special kind of pepper? Good job! I'm waiting to hear your name pronounced to see if I got it right!
Freida
@Marihani Hmm, never tried whole wheat, will do that next time, I actually had fårikål yesterday, but I made the mistake of using frozen meat, I will never do that again as it is not nearly as tasty as fresh meat. As you say, flour kind of dampens the taste, I like the fårikål to be very simple and just about the four ingredients!
@solensdatter2 You are thinking of "pinnekjøtt" where you make a raster of wooden sticks at the bottom. With the fårikål, you lay the fat side down and the fattiest bits on the bottom, so that the fat renders.
Speaking from personal experiance as well, I don't know anyone who hasn't loved fårikål all their lives - well - those that ate it as kids.
I have now updated the description of the video to include the link to the recipe on RecipeZaar.
Actually, that was my hubby who is the great cook, though I don't measure much, either - which makes it difficult to post the recipes to recipezaar! Hehe!
@MICHELEMEENA Remember to make enough so you can have refridgerated leftovers some time next week! It really does taste better the day after. I think it is that the pepper gets a better chance to seep into the sauce.
Please let me know how it goes!
That looks and sounds like it would be wonderful! I love cabbage dishes! But we don't have lamb in the stores, unless I go to a specialty market, which would be pricey. Can you substitute anything for the lamb? Oh, and what is the difference between crushed pepper and whole pepper, as far as taste?
@solensdatter2 There are no sticks for fårikål - you are thinking of pinnekjøtt. And if you use lamb, the dish is mild enough for any child to like.
@astroboomboy Frozen meat should work just as well. I suggest you put it in the fridge to defrost overnight, never put it in the pot in a frozen state.
I bet you can't get stewing meat of the NZ variant. That's the best thing - if you can get chunks of meat with fat and bone. The bone-marrow definitely adds to the taste. And without the fat, it just wouldn't be the same dish. Mind you, I cut any remaining fat away from the meat when it gets on my plate :-)
@MICHELEMEENA It really is such a simple recipe. It also has me drooling as the smell wafts through the house - sadly - we have such a good ventilator, that I can smell it better outside than inside! LOL!
The most brilliant thing is that you don't have much work to make a huge portion and it freezes so wonderfully well. It also keeps well in the fridge for a few days - and somehow manages to taste even better as leftovers! What other foods do that?
@TheBoemann Hmm, beer sounds like a good idea, will try that, thanx for the tip! What do you think about adding red wine?
Yes - the cooking time could be reduced, but then you would not have the same tenderness of the meat. It should litterally fall off the bones and be possible to part with a fork.
Making this right now, but I dont have flour presently, will experiment with "potetmos" powder - could work. I'll let you know!
I'm glad I finished eating my dinner before I read that! LOL! I should cook "lungemos" (lung mush) for you! ROFL!!! Except _I_ think it looks that bad to!
Hubby isn't into internet at all the way I am. He did say a little something during taping, but not sure if it was left on the cutting-room floor :-)
@TheTripstrapstrull I am 100% Norwegian, in fact, and speak the language fluently, as you can hear when I talk to my cat.
I hadn't realized that I was so nervy about the pepper! I guess I have lived in Switzerland for "too long" ;-)
åå forikål :D LOVE IT!!! the best norwegian food ever!
Did you? I hope so! If not, there's still time! Ragout meat works well, I think.
@velvia74 As you see at the end, it stayed firm enough to be part of the dish and not just mush.