Fårikål, Norwegian Lamb and Cabbage
Fårikål, Norwegian Lamb and Cabbage

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, fårikål, norwegian lamb and cabbage. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Fårikål, Norwegian Lamb and Cabbage is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Fårikål, Norwegian Lamb and Cabbage is something that I’ve loved my whole life. They’re nice and they look fantastic.

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. Find the fattiest bits of meat and place one layer of that on the bottom of the pot. 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.

To get started with this particular recipe, we must prepare a few ingredients. You can have fårikål, norwegian lamb and cabbage using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Fårikål, Norwegian Lamb and Cabbage:
  1. Prepare 1-1/2 pound leg of lamb, boneless
  2. Prepare 3 teaspoon black pepper corns
  3. Take 2 teaspoons salt divided
  4. Take 3 pounds cabbage
  5. Get 2 tablespoons all purpose flour divided
  6. Take 2 cups water
  7. Take To taste rosemary optional
  8. Make ready To taste garlic optional

Fårikål (Lamb and Cabbage Stew) Fårikål—Danish for 'lamb in cabbage'—is Norway's national dish. The dish is so loved because the ingredients represent Norway. This lamb and cabbage or known as farikal in Norway is Norway's national dish. The Norwegian like to prepare farikal to welcome the sign of fall season.

Instructions to make Fårikål, Norwegian Lamb and Cabbage:
  1. Cut the cabbage into wedges. Cut the lamb into pieces. Add spices if using. Fårikål, Norwegian Lamb and Cabbage1. Layer half the lamb on bottom of pot or Dutch oven. Lightly salt the lamb. Add half the cabbage.
  2. Sprinkle half the pepper corns and flour on top of the cabbage. Then add rest of lamb. Lightly salt.
  3. Add the rest of cabbage, pepper corns, flour, and pepper. Add water. Bring to rolling boil for 15 minutes, then turn to a simmer.
  4. Simmer covered for 1-1/2 to 2 hours covered. I checked on it every 15 minutes. Allow to rest for 10 minutes. Serve I hope you enjoy!!!

This lamb and cabbage or known as farikal in Norway is Norway's national dish. The Norwegian like to prepare farikal to welcome the sign of fall season. Mutton and cabbage stew, or "fårikål" in Norwegian, has repeatedly been named Norway's national dish. It even has its own festive day on the last Thursday in September. Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot.

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