The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: 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.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: 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!
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Cooking Level: Intermediate

Home Town: Council Bluffs, Iowa, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: 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!
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Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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