Best Farikal Lamb And Cabbage Recipes

Fårikål - Norwegian Lamb and Cabbage Stew image

Provided by Marianne in Switzer

Categories Stew

Time 2h20m

Yield 2 serving(s)

Number Of Ingredients 5

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 (Lamb and Cabbage) image

Provided by Member 610488

Categories Lamb/Sheep

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 8

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.