Farikal Lamb And Cabbage Recipes

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

Ingredients

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

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

Ingredients

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

FARIKAL (LAMB AND CABBAGE)

Farikal (Lamb and Cabbage) image

This traditional recipe is especially popular in the early autumn when farmers in Norway bring their sheep down from high elevations where they've grazed all summer on wild grasses, weeds and fragrant herbs that grow on the mountains.

Provided by Member 610488

Categories Lamb/Sheep

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs lamb (lamb chops work also) or 2 lbs mutton (lamb chops work also)
1 small cabbage
1 teaspoon salt
10 black peppercorns
1 bay leaf
up to 2 cups water
finely chopped parsley
1 cup sour cream (optional)

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.

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