You did great on that one. It is a dish we love here in the fall. The lamb and cabbage is in season. Lamb first layer. Important to have fat and bone in some of the meat. We use the really cheap meat, like brisket, shoulder, shank to get the gravy fatty. 2 hours probably enough, but i bet it was tender after 3 hours. Trying with pressure cooker for the first time this weekend my self. Pressure cooker is kind of a new thing over here or an old thing coming back ( Not sure), but its beginning to catch on.
It's much better the day after. Also you can braise the meat in an iron skillet before you put it into the pot. Or in this case, you could probably braise it directly in the pot. One tip: Use butter, not oil. That way you keep it authentic. From the skillet, pour everything in, as you also want as much taste as possible from the skillet and into the pot. Again, in a pot like that, you can do it in the pot, but honestly, a lot of the time, those pots are simply too small. This is a big, hearty viking dish meant to serve a hungry family in the cold autumn. :)
I served this to an American buddy of mine. He told me it was the blandest thing he'd ever tasted lol. xD So it's not for everyone. It's definitively a bit of a contrast to Italian or Asian cooking!
I am Norwegian and have this comment. You can add much more peppar like at least three spoons to the fårikål and like at least a spoon with salt. Than water to the pan must be at least half way up or a little more. The idea is that the meat has some liquid too and so hal the cabbage. Also you can add a little more floor or just drop it if you like. And the lowest layer should be cabbage for the beauty full meat needs the rest on top. And I mean that the long cooking time can be less. One and a half hour and rest for at least 20 or 30 min. Just enough to make boiled potatoes to go along with it. It's a classic dish here
You might like to make the sous with some floor after coocking That's also nice :) and to avoid hole peppar in the mouth we use a metal box to have the peppar in. It taste heavenly
The amount of whole pepper corn is nice. One can add lots of whole pepper corn. It makes the taste really rich. You can smell the richness while simmering. Maybe you were a bit cheap with salt. Also boil potatos either in one pot or separate. You may mash the potatos in the broth on your dish.
I like the idea of this... im not sure how Norwegians do it but i would do it different.. i would brown the lamb in the pot first, then remove it and add the flour and stir it until i get a rue (or however you spell it lol) then add the cabbge right on top of the sauce and season it with salt pepper garlic and onion powder and once the cabbage starts to sweat add the lamb back in and pour in half a cup of beef stock and let it simmer for a couple hours.. i feel like if you did it that way it would retain more of its flavor and the sauce would thicken more... aaaannndddd now im gonna go test that theory lol
As a Norwegian and also a chef for 15 years that would possible be a great variety. But it would not be the same dish. Kevin did a great job on this recipe. It’s not the most exiting flavors but it’s a traditional recipe that absolutely demands good produce. Good lamb and good cabbage :) A funny story: when I worked at a restaurant we had a Swedish chef who thought he would spice things up a little and added onions. Our head chef was furious and denied it to be served to customers. That’s how crazy we get about traditions over here I guess 😂
+Skyla S Ofcourse you're free to experiment but you should try the traditional way first because I am not sure whether you will miss anything. Sometimes the simplest and traditional is the best. Norway got world class chefs. Only France has won Bocuse d'Or more often than Norway. The Norwegian master chefs keeps this recipe traditional.
Funny. When I my daughter was about 4, my mother in law made nakkekoteleter. When I told mu daughter where they came from, she started to cry. She had grown up with "Bae bae lille lam, har du noe ull."
The lid should be completely on the pot, not partly. The reason it dries out is the lid not fully closed. And you forgot to add the potatoes...although they are sitting in view.
Not at all. Cabbage is the best when its caramelized. The critizism i have is just to little salt. Lamb needs a lot of salt. Would also fix his issue with tasteless lamb\cabbage. This is also almost better the next day when you reheat it
@@karl_andre Nope, cabbage should not be caramelized in this dish. He needed more pepper and much more water, broth is to be almost clear when it's done.
No garlic? No onion? No herbs? No carrot? I’ve never had Norwegian food other than lefse. The food to me appears on the bland side. I want to try this and see how it comes out, I just think it wouldn’t have any flavor
You did great on that one. It is a dish we love here in the fall. The lamb and cabbage is in season. Lamb first layer. Important to have fat and bone in some of the meat. We use the really cheap meat, like brisket, shoulder, shank to get the gravy fatty. 2 hours probably enough, but i bet it was tender after 3 hours. Trying with pressure cooker for the first time this weekend my self. Pressure cooker is kind of a new thing over here or an old thing coming back ( Not sure), but its beginning to catch on.
All u need is cabbage,lamb,pepper&water...just made it myself and i don't use flour...gonna taste epic tomorrow when i reheat it,Greetings from 🇧🇻
It's much better the day after. Also you can braise the meat in an iron skillet before you put it into the pot. Or in this case, you could probably braise it directly in the pot. One tip: Use butter, not oil. That way you keep it authentic. From the skillet, pour everything in, as you also want as much taste as possible from the skillet and into the pot. Again, in a pot like that, you can do it in the pot, but honestly, a lot of the time, those pots are simply too small. This is a big, hearty viking dish meant to serve a hungry family in the cold autumn. :)
Thank you for this. I have to tweak mine a little but you are awesome for this!
I served this to an American buddy of mine. He told me it was the blandest thing he'd ever tasted lol. xD So it's not for everyone. It's definitively a bit of a contrast to Italian or Asian cooking!
very simple 'thank you!
I am Norwegian and have this comment. You can add much more peppar like at least three spoons to the fårikål and like at least a spoon with salt. Than water to the pan must be at least half way up or a little more. The idea is that the meat has some liquid too and so hal the cabbage. Also you can add a little more floor or just drop it if you like. And the lowest layer should be cabbage for the beauty full meat needs the rest on top. And I mean that the long cooking time can be less. One and a half hour and rest for at least 20 or 30 min. Just enough to make boiled potatoes to go along with it. It's a classic dish here
You might like to make the sous with some floor after coocking That's also nice :) and to avoid hole peppar in the mouth we use a metal box to have the peppar in. It taste heavenly
The amount of whole pepper corn is nice. One can add lots of whole pepper corn. It makes the taste really rich. You can smell the richness while simmering. Maybe you were a bit cheap with salt. Also boil potatos either in one pot or separate. You may mash the potatos in the broth on your dish.
Fårikål translates to “sheep in cabbage”
I like the idea of this... im not sure how Norwegians do it but i would do it different.. i would brown the lamb in the pot first, then remove it and add the flour and stir it until i get a rue (or however you spell it lol) then add the cabbge right on top of the sauce and season it with salt pepper garlic and onion powder and once the cabbage starts to sweat add the lamb back in and pour in half a cup of beef stock and let it simmer for a couple hours.. i feel like if you did it that way it would retain more of its flavor and the sauce would thicken more... aaaannndddd now im gonna go test that theory lol
Good idea.
You now made up a completely different dish!
As a Norwegian and also a chef for 15 years that would possible be a great variety. But it would not be the same dish. Kevin did a great job on this recipe. It’s not the most exiting flavors but it’s a traditional recipe that absolutely demands good produce. Good lamb and good cabbage :) A funny story: when I worked at a restaurant we had a Swedish chef who thought he would spice things up a little and added onions. Our head chef was furious and denied it to be served to customers. That’s how crazy we get about traditions over here I guess 😂
+Skyla S Ofcourse you're free to experiment but you should try the traditional way first because I am not sure whether you will miss anything. Sometimes the simplest and traditional is the best. Norway got world class chefs. Only France has won Bocuse d'Or more often than Norway. The Norwegian master chefs keeps this recipe traditional.
Very nice! Remember that flour is optional.
Food for the Fall. After the sheep are taken in. Most of Norway is only fit for grazing.
Funny. When I my daughter was about 4, my mother in law made nakkekoteleter. When I told mu daughter where they came from, she started to cry. She had grown up with "Bae bae lille lam, har du noe ull."
The lid should be completely on the pot, not partly. The reason it dries out is the lid not fully closed. And you forgot to add the potatoes...although they are sitting in view.
Looks great! I wonder how it turned so brown?
he burnt it
Not at all. Cabbage is the best when its caramelized. The critizism i have is just to little salt. Lamb needs a lot of salt. Would also fix his issue with tasteless lamb\cabbage. This is also almost better the next day when you reheat it
@@karl_andre Nope, cabbage should not be caramelized in this dish. He needed more pepper and much more water, broth is to be almost clear when it's done.
TBH the darker sauce looked much more apetizing
Too much water will steal the flavor
No garlic? No onion? No herbs? No carrot? I’ve never had Norwegian food other than lefse. The food to me appears on the bland side. I want to try this and see how it comes out, I just think it wouldn’t have any flavor
only water and low heat
Atleast you we're honest about the flavours.
❤❤❤❤❤❤❤
lamb means young sheep?
Correct. It usually has a more delicate flavor than mutton or goat, but either can be used in its place.
Use sheep if you want a heavier taste and lamb if you want something more mellow.
@@KevinAllOver mutton is actually more traditional for fårikål in Norway.
Beef broth instead of water looks like the missin ingredient for perfection.
Thanks for the tip!
I use wine lol
No beef broth in this, only water, salt, pepper and a little flour.
i never leave coment but when u coock these baby pieces of for THREE houres and u wonder where the flavour is hahahaha
You should season and brown the meat first.
Not the traditional way.
nope....