This is my version of this delicious Norwegian classic. When autumn comes, I always look forward to Fårikål, which is lamb and cabbage stew. Fårikål enthusiasts are found at all ages all over this country. This is one of the most famous Norwegian dishes. This delicious stew even has its own day. Fårikålen's day is the last Thursday in September.
- 2 kg Lamb (neck / shoulder / thigh)
- 2 pcs medium cabbage heads
- 1 tbsp whole black pepper
- 3 cloves garlic
- 5 pcs shallots
- 1 bunt fresh herbs (thyme / rosemary / oregano)
- 1 pcs star anise
- 2 pcs bay leaf
- wheat flour
- salt and pepper
- butter and neutral oil
I am very fond of Norwegian homely fare, but many of the dishes need a little upgrade. With small improvements, they taste amazing! When a dish contains so few ingredients, it is important to get what gives the best result. I think it's a little sad to buy the finished "lamb and cabbage stew" that many stores sell for a very low price. Buy good quality meat and the fårikål will be much better. It is important to choose a portion of meat that is high in fat. In my recipe, I also take the liberty to make some improvements to bring out a better taste in the broth and perfect cabbage. I hope I do not excite the most ardent fanatics of Fårikål, but with these changes the dish will be so much better. Try this recipe when you make Fårikål next time!
Start by cutting the meat into suitably large pieces. Find a bowl and pour in flour. Add good salt and pepper to the flour and stir well. Take the pieces of meat and roll around in the spicy flour.
Find a good frying pan and a large saucepan. Add butter and a little neutral oil to the frying pan and butter, shallots and garlic in the saucepan. When you mix butter and oil, it can withstand higher temperatures. Let the onion cook on medium heat until it is shiny and soft. Fry the meat on high heat for a short time on all sides so it gets a nice crust and place in the pan.
This crust gives a fantastic taste to the meat when it is cooked after and the flour becomes like a thin thickening to the broth.
When you have fried all the meat and moved it to the pan, boil out the frying pan because there are a lot of good flavors here. Pour some hot water into the hot frying pan and cook for 1 minute. Pour this broth over the meat in the pan. Pour on 1- 1.5 liters of cold water. Bring to the boil and turn down the heat so that it just boils. Tie a good bundle of herbs and place in the pan. This way it adds flavor to the broth and you can lift out the whole spice bundle afterwards. Feel free to add 1 star anise and a couple of bay leaves. This elevates the taste of the broth even more.
While the meat is cooking, divide the cabbage into suitably large boats. The reason you start with the meat is that it takes longer to cook than the cabbage. Cook the meat for 1 hour.
Then take out the meat and place on a plate. Find a new pan and layer the cooked meat and cabbage together with fresh whole pepper and a little salt. Find a strainer and pour the broth from the meat through the strainer so that all the pepper, herbs, onions are left in the strainer. Watch the movie for instruction.
After you have poured on the broth which is now about 1 liter, put on the lid and cook on low heat for another 1 1/2 hours. Now the dish is ready and you have a, according to me, perfect Fårikål with delicious broth, tender meat and just the right cooked cabbage. Now all you have to do is put the pan on the table and enjoy a traditional Norwegian autumn dinner. Peel and cook the potatoes so they are ready at about the same time as the stew.
Fårikål is best enjoyed with good friends or family. If there are any leftovers, this tastes great the next day as well. I like to serve in plates that are a little deep so you can supply yourself plenty with the good broth. I cover with a knife, fork and spoon. Convenient with a spoon to take everything with you. Good luck. Here is an instructional video that shows how I make Fårikål/Lamb and Cabbage stew!