Farikal Recipe - Allrecipes.com
Farikal Recipe
  • READY IN 4 hr

Farikal

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. 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.
  2. Bring to a boil, then simmer over low heat for 2 hours. Remove the package of peppercorns before serving.
Kitchen-Friendly View
  • PREP 2 hrs
  • COOK 2 hrs
  • READY IN 4 hrs
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Reviews More Reviews

Aug 26, 2007

I love this stuff! I grew up with it, and have made the dish over and over again. I don't know why it would take 2 hours to prepare it though - about 30 minutes is more like it, and the dish will benefit from cooking longer than 2 hours. Beside that - this is the way I have made this dish for the last 30 years. And - don't forget to serve it with boiled potatoes. All traditional Norwegian recipes, more or less, are served with boiled potatoes. Faarikaal - which means sheep in cabbage - is even better the next day. Make a huge pot full, I use a big stock pot - and enjoy this meal for at least two days!

 
Dec 16, 2008

I love farikal! Just a little tip: Most norwegians just sprinkle the pepper between the layers of lamb and cabbage. The taste is much better that way. A little more work to eat it, but well worth it.

 

10 Ratings

Jan 17, 2008

I thought this recipe was good but a little on the bland side for serving guests. I am Ukranian background and shared it with my mother and she loved it. However, we grew up with rather bland dishes and it actually brought back some fond memories of my grandmother's kitchen and cooking for both of us. The only difference is that my mother thought my greatgrandmother added some tomatoes, so possibly I would try adding a small can of stewed tomatoes the next time I made it.

 
Nov 16, 2007

Fabulous! I really enjoyed this--it was very easy to make. (I may be biased since I grew up eating Norwegian food) Either way, thanks for posting!

 
Jan 27, 2011

I made this a while ago and I'm finally getting around to rating and reviewing this. It was good. I used lamb necks for stewing since the bones add such great flavor and the meat is so tender. It was a little to peppery for other people in my family, but I liked it well enough. There is some room for improvement though in the addition of a few more spices.

 
Dec 13, 2010

Great recipe--simple to make yet soooo flavorful! Based on a reviewer before, I added a bit of onion, slices of one fresh tomato and used ground pepper. It took about 1 hour of cooking for the ingredients to be tender. Thanks so much for the recipe!

 
Apr 23, 2010

fantastic! i ground the pepper between the layers, and added a layer of sliced onion, served with boiled potatoes and some dark rye to soak up the excess juice...mmmmmm this will become a regular thing for us.

 

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Nutrition

  • Calories
  • 123 kcal
  • 6%
  • Carbohydrates
  • 18.3 g
  • 6%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 7.9 g
  • 31%
  • Protein
  • 11 g
  • 22%
  • Sodium
  • 167 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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