Best 3 Fårikål Norwegian Lamb And Cabbage Stew Recipes

Embark on a culinary journey to the heart of Norwegian tradition with Frikassé, a delectable lamb and cabbage stew that embodies the essence of comfort food. This classic dish, pronounced "free-ka-seh," is a symphony of flavors that has been passed down through generations, holding a special place in the hearts of Norwegians. As you delve into the recipes presented in this article, you'll discover variations of Frikassé that cater to diverse preferences and dietary needs, ensuring that everyone can savor this Norwegian treasure.

Check out the recipes below so you can choose the best recipe for yourself!

NORWEGIAN FåRIKåL, LAMB & CABBAGE

Norwegian Fårikål, Lamb & Cabbage image

Provided by Terese

Categories Dinner

Time 2h15m

Yield 6

Number Of Ingredients 5

Ingredients

1 medium to large head of cabbage
1 leg of lamb or 4-5 pounds of other cuts of lamb, with or without bone
2 cups water
salt
4 teaspoons whole, black pepper

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.

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

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

Tips:

For the most flavorful lamb stew, choose lamb shoulder or neck. These cuts have a higher fat content, which will render down during cooking and add flavor to the stew.
Sear the lamb before braising it. This will create a nice brown crust on the outside of the meat, which will lock in the juices and add flavor.
Use a variety of vegetables in your stew. This will add color, flavor, and nutrients. Some good choices include carrots, potatoes, celery, onions, and cabbage.
Add some fresh herbs to your stew for extra flavor. Some good choices include rosemary, thyme, and sage.
Serve the stew with mashed potatoes, boiled potatoes, or crusty bread.

Conclusion:

Frikl is a hearty and flavorful lamb stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a warm and comforting meal, give frikl a try.