@dualisima We had something related today - called Pinnekjøtt. Very different but still very comfort food. Hope you enjoyed your fårikål! Have a great Christmas too!
my favorite food, it is really good and its food from far back in time.. i am Norwegian and love this food..it goes best with cold water for drinking.
I don't like to use flour in this dish, I like it completely natural with just meat, cabbage, pepper and salt! (I know, flour is natural as well, but you know what I mean)!.
@astroboomboy You can use whole wheat flour or such - all it does is thicken the sauce. If you leave it to putter the last little while, the sauce will also become thicker, without using flour. I might actually try that as well - flour does tend to dampen the taste quite a bit.
@Marihani Hmm, never tried whole wheat, will do that next time, I actually had fårikål yesterday, but I made the mistake of using frozen meat, I will never do that again as it is not nearly as tasty as fresh meat. As you say, flour kind of dampens the taste, I like the fårikål to be very simple and just about the four ingredients!
@astroboomboy Frozen meat should work just as well. I suggest you put it in the fridge to defrost overnight, never put it in the pot in a frozen state.
@Marihani Yeah it work, but I think there is a small difference in taste between frozen and fresh meat. The fresh meat becomes more tender, the frozen tend to dry up a little more...
@astroboomboy I hear you. Fresh is always best. Mind you, we have frozen chicken breasts that turned out tender and juicy. Do you thaw overnight? If you thaw in a microwave, that really is nasty for meat!
I have some "Fårikål" cooking away right now, and here's my thoughts:
- try not using flour as thickener...you may not need it, as the taste is usually stronger/ better without it (to my taste, anyway...).
- you don't really need to add water to it...but if you think you do, try a bottle or two of beer instead! It really adds a bit of sublime depht to the flavour.
- it looks like a LOT of pepper to me...if it's your first time, go somewhat easier.
@astroboomboy I like the beer idea, and we will probably try that. I think red wine would overpower the dish, honestly, while beer with the cabbage juices added would probably make a very nice sauce.
@astroboomboy Well worth the try, but not sure about how red wine and cabbage will taste together....and as I think of Fårikål as an ancient dish, from long before wine reached the shores of Norway, I prefer beer, as I considerer it a more "original" addition (maybe mead would have been even more appropriate?)... But that's just me....
@TheBoemann I like the idea of beer. The liquid is just a little to keep things from frying (they should be steamed/cooked) in the beginning. As I mentioned to Astroboomboy above, the sauce will also thicken (without flour) if you take the lid off for a half hour or more at the end of the cooking time.
@TheBoemann It definitely is a lot of pepper, but it stays mild. I never have fresh pepper on my food, because it burns my mouth (and don't' even ask about chili! LOL!) - but for whatever reason, the pepper in this dish doesn't sting at all and doesn't overpower. In fact, the pepper corns go really nice, and I even crunch some between my teeth while eating it to add zing - and it doesn't burn.
@TheeBobOv Actually, there isn't such a huge difference when it comes to this dish. The longer it putters, the more of the yummy peppercorn taste (it won't go strong on you!) will spread into the sauce. The cabbage is supposed to be cooked very soft and meat loves to putter - the longer the better. I would say 2 hours is a minimum.
I made this twice last year following your video, and it tasted great. The smell while it's cooking is insanely amazing. Making it at the weekend again :3
@Mogliz0rz Can I come to your place for dinner when you make it? ;-) Too hot here now to really enjoy it, but will be looking for cheap lamb and stuff it in the freezer for this fall.
Success !!! I made a huge pot of it on Sat afternoon and have been eating since !!! I froze 2 good size portions and will finish what I didn't freeze today here @ work for lunch ! I abslolutely loved it. It's amazing how something sooooo simple can be soooo delicious ! Thanks for the recipe & tips, I pretty much copied what you did to a "T" and it came out perfect !
@MICHELEMEENA That's great! We actually haven't had it ourselves for a year and a half, as I had trouble finding decent-priced meat last fall. GOTTA have it when the cold sets in this fall, though! So very glad you enjoyed it and that hubby and I's video explained it well enough for it to be easy to cook for you!
@MICHELEMEENA It really is such a simple recipe. It also has me drooling as the smell wafts through the house - sadly - we have such a good ventilator, that I can smell it better outside than inside! LOL!
The most brilliant thing is that you don't have much work to make a huge portion and it freezes so wonderfully well. It also keeps well in the fridge for a few days - and somehow manages to taste even better as leftovers! What other foods do that?
really enjoyed this video! I plan to make this for the first time this weekend. Love the fact that you say it freezes well. Looking forward to tasting this dish !
@MICHELEMEENA Remember to make enough so you can have refridgerated leftovers some time next week! It really does taste better the day after. I think it is that the pepper gets a better chance to seep into the sauce.
@0o0sweetie0o0 Tusen takk for tilbakemeldingen! Vi hadde det gøy med å lage den, og synes det er kjempegøy at mange fortsatt lærer oppskriften etter 3 år!
only you make this only once a year! XD its lamb, so the fat is not all that un-healthy.
I personally use more water, and just put all the meat in the bottom, cook it for half an hour (an hour if its frozen meat off-season, you cant taste the difference), then put in the cabbage, pour more water in, let it boil for an hour or until the cabbage is soft enough to eat (not until its soft enough to make paper-machè from, most of the "boats" should still look like they're boats).
@lazygamerz We let the whole thing cook until everything is mush - it just isn't the same with crispy cabbage, although I am a huge fan of not cooking vegetables to death otherwise!
Just saw this. I think my mum would love this recipe because of the whole peppercorns (she loves both kinds of pepper). I might suggest it to her! I love the small cameo your cat had at the beginnning: they're always the same, see you making something and immediately get the "Excuse me, why aren't you giving ME some?" look.
@MsStarsea Definitely suggest it to your mom. And make sure she makes enough for leftovers, because the peppery taste gets even better after the dish is refridgerated over night!
You forgot the "wooden sticks" at at the bottom....so the meat is suppose to be steamed..
else the it's worth buying lless fat meat if children is going to like it...:) Else they end up disliking it as grown ups...I speak from experience :)
@solensdatter2 You are thinking of "pinnekjøtt" where you make a raster of wooden sticks at the bottom. With the fårikål, you lay the fat side down and the fattiest bits on the bottom, so that the fat renders.
Speaking from personal experiance as well, I don't know anyone who hasn't loved fårikål all their lives - well - those that ate it as kids.
AAHH! Koffor så jeg på denne videoen nå?! Det er jo midt på sommeren og fårikålsesongen er jo evigheter unna.. og jeg må ha fårikål NÅ!! *torturerer megselv ved å se resten av videoen*
i've made this before. =) i really like it. but the first time i made it i made it exactly like this. I thought something was missing from this dish though so the next time I made it I added chopped garlic and onion in between the layers. Gives it a bit extra flavor. I love it now! =)
Bit late to reply now, but I'd maybe go for something a bit more kid-friendly. Try hot rice porridge (rice pudding) with sugar and cinnamon, and an "eye" of butter in the middle.
@SumnerRain This dish is considered the favorite dish of Norwegians (by a vote in the 70s), and I think it is really one of the most traditional dishes as well. I'm making it now, it's one of my favorite dishes, you should definitely teach your kids! Teach them Norwegian as well!
Gud jeg sikler! Må sjekke når mamma skal lage fårikål i år!
Til folkene som klager om katten: det er riktig at mange katter ikke tåler laktose, men det er ca 50/50 og hvis hun tåler det så tåler hun det. Hvis katta ble 18 år har man gjort en kjempejobb! Og jeg har sett MYE feitere katter enn det der.
Vi hadde frosset ned fra i fjor og hadde til middag på søndag. Tro meg! Potetstappe passer greit nok til når man ikke har melne poteter, men det blir langt fra det samme! Lag litt selv, vel! Og inviter moren din!
Takjk for støtte om Nussi, Hun lever nå kun u vpre hjerter, men var en kjempeflott pus som kosa segt masse med melkeskvettene sine. Akkurat som vår nye gutt setter megapris på en liten bit parmesan i ny og ne! Hehe!
Hello again! popping in to say this is a wonderful recipe and many thanks for sharing it with us all. I tried it in a much smaller amount and it turned out perfectly!
Yeah. Both of the old ones were born in Norway. Nowadays, the 3 cats we have (2 born in Switzerland) are spoken to in Norwegian, Swiss German and English.
Katta ble 18 år, og vi forsøkte å slanke henne, men det gikk bare ikke. Når det gjelder melk, fikk hun bare bittelitt per dag, men det var det beste hun visste, og hun fikk IKKE magetrøbbel av det. Når det gjelder melk, er det svært individuelt hvorvidt katter tåler det eller ikke, og om de i det hele tatt LIKER det eller ikke. Newsie elsket melk og fikk såpass lite at det ikke plaget henne, bare gjorde det 18-årige livet hennes enda bedre.
Kjempe bra! Fårikål er besten - det er favorit til meg! I have been making fårikål for years, exactly as my Norwegian mormor taught me to, years ago. So, I had to chuckle - the way you make it is exactly the same as how she taught me! So, gratulaerer for det, takk for videoen, og... Alt for Norge! Alt for Fårikål! ( med lit akkavit, kansje....? ! )
Fikk et tips fra Georgia om at du lagde fårikål på YT. Her på nordvestlandet bruker vi ikke mel, så sausen blir mer som en sjy.(mye bedre)Potetene legger vi oppå den siste timen, slik at de koker i den gode kraften. Nam- nam!
Hadde jeg hatt kamera kunne jeg ha lagt ut en video om potetball, det ser heller ikke særlig delikat ut på tallerkenen ;-)
I am of Polish descent from my Father and my son's father side. Have you ever heard of or had Bigos (Hunter's Stew). It's a Polish traditional dish made all over Poland.
Although I had Polish friends years ago and visited Lodz and Warsaw, I never did taste that stew. Want to make a video of how to make it and post it as a reply to this one?
Yummmmmmmmm. Sounds and looks very much like an authentic dish belonging to my culture called boil up. Instead of lamb we use beef brisket or meaty pork bones and watercress or a sour thistle we call puha when not using cabbage. The thickening with flour is something we don't do so i must give that a try.
The advantage of flour is that it can boil after thickening without going thin like many other thickeners. You can also mix flour and water in a shaker and carefully add to a sauce that is too thin, or even adding water to a frying pan with all the good stuff in, and then adding the flour/water mix.
Pork is a bit quiet taste-wise. Do you add spices? Beef sounds like a good idea!
Mange tusen takk! My friend just gave me several cuts of lamb as thanks for the elk I gave him. This looks like a great dish and I learned a bit about my heritage!
You could have given ME the elk, and I would have MADE the fårikål for you! *sigh* ;-D
I have made a couple of videos about Norwegian Advent and Christmas, but they need serious editing. Mind you, I will have plenty of time, as 'tis not the season just now to put up that kind of video. Watch for it, though. I will probably post that to both sites.
You got me!! No one else here likes lamb, let alone cabbage: i love both. I plan on trying it as soon as I can get a decent piece of lamb.. Thanks and show MORE RECIPES!! We on Recipezaar love it!!!!!!
The beauty of this stew is that you don't need to have even a "decent" piece of lamb. Because of the cooking time, any old cut of lamb will do. It is a shame, really, to waste money on good cuts for this recipe!
There are 2 more cooking recipes over on livevideo dot com/marihani - choose the cooking album.
Maybe we should ask recipezaar to host cooking videos of the recipes?
Any size dish you want, just keep the proportions about the same, really. But it really does reheat very well, and also freezes very well - and takes the same amount of time to make a little or a lot. So we always make a lot, save for one leftover dinner and freeze the rest to enjoy later on in the year.
Nope - not magical - and you can't make out what she says, but I have tested saying the same thing (food, for example) in both languages, and she only reacts if I say it in Norwegian. She IS very smart as far as cats go, though.
Great video. We made Farikal for Christmas Eve last night and it was delicious. I made it like I remember how my dad made it years ago. I will try some of your tips and techniques the next time I make some but I will not be waiting until next Christmas. God Jul from Seattle, Washington, USA
Wow! I don't think I know anyone who has that for Christmas Eve. Now I do! Cool!
The way hubby makes it (I just watch and comment! LOL!) is really good! Especially after it is reheated. Something to do with the peppercorns, I think.
How nice to meet a norskie living in the states!
Hope you had a lovely Christmas, and wish you all the best for 2008!
It didn't come out good for me. The cabbage was liquidy. I think the flour and pepper corns can be cut in half. Use Bay leaves instead. The cooking time can be cut too, if the lamb was precooked and fat removed. The fat from the lamb with the flour made the sauce googy.
Did you remove the biggest veins of the cabbage? If so, no wonder it kinda disappeared. Only remove the outer (ugly) leaves, and cook the rest.
As I said in the video, this is not an every-day dish. I usually cook low-fat, but it is the combination of fat and pepper that make this dish what it is. The sauce should be a bit thick, but it sounds to me like you put too much flour in, actually. If that happens, just try adding more water further out in the cooking process.
Yes - the cooking time could be reduced, but then you would not have the same tenderness of the meat. It should litterally fall off the bones and be possible to part with a fork.
Wow, I never even heard of this before watching the video. I guess I am a bad Norwegian!! :-( But I spoke with my mom and she is going to prepare it the next time I go over to see her. :-)
The nice thing about it is that the ingredients are available anywhere - no special Norwegian stuff required. Tell your mom to make it the day before, and then reheat it for you when you come over. Something about the cooling and reheating process gets such a lovely taste from the pepper-corns.
oh my gosh, i LOVE FÅRIKÅL. i look forward to this dish ALL year. its the only time i'll eat lamb, cause usually i think its a pretty disgusting type of meat. but when its used in THIS dish, i tolerate it, hehe.
try to make kjøttkake i brunsaus. in english: meatbols in brown saus. or kjøttsuppe= meatsup. u can use dear in it and alott of other stuff. go to this website and u wil fin alott of other meals u can make. i not sure if u can switch to english on the web site. but look around. there is alott of norwegian meals there:P have funn, this is good food:P
Any meat that is simmered for an hour or more will be so wonderfully tender! I will have to try lamb when/if hubby and I get to Ireland! It is on our list of places we want to go, but the list is pretty long ;-)
We made this the other day and it was absolutely deeee - lish - us!(We filmed some of it, but lack the software to integrate it for posting).
Anyway, like some of the others said, it was difficult to restrain myself from adding onions or other seasonings. One thing I did do was add little red potatoes to the top meat layer and they absorbed all the tasty cooking gravy.
Can't wait to make this recipe again! Any more "how to" videos in the works?
Our kitchen now is such an integral part of the living space, that we can't really get the cats to understrand it is off limits. Besides which we sometimes cave in and give them slices of goodies when we are preparing food! Baaaad, I know - but they are our babies! hehe!
No, you boil the potatoes separately and serve them on the side. We boil them with the skin on and let each person peel them. Kinda goes with the "ceremony" of getting ready to eat it all.
The cool thing you can do, though, is to make enough for left-overs and put the potatoes in big chunks into the rest before putting in the fridge or freezer. Then you have a one-pot dinner for some time later.
One of our [orblems is that most of the major chain grocery stores sell New Zealand lamb which I don't like. I much prefer local lamb which has a much more subltle taste... definitely not strong and gamey like NZ lamd (and MUCH LESS expensive!). LUCKILY, with the number of Muslim communities, there are many more Halal (the Muslim equivalent of Kosher) shops where you can get local lamb in good quantities. I might try a 2-person variation on the recipe.
I bet you can't get stewing meat of the NZ variant. That's the best thing - if you can get chunks of meat with fat and bone. The bone-marrow definitely adds to the taste. And without the fat, it just wouldn't be the same dish. Mind you, I cut any remaining fat away from the meat when it gets on my plate :-)
I don't use my webcam, I have a DVD Camcorder. Go back in my videos, and you will see me "show it off". It is a Canon DC 10 (not DV, like I say in the vid). Agree - great pics from it.
Looks pretty easy to do; we have fresh lamb here now so I will give it a try - pronouncing it will be the hardest part! You don't measure a thing - a sign of a good chef!
I have now updated the description of the video to include the link to the recipe on RecipeZaar.
Actually, that was my hubby who is the great cook, though I don't measure much, either - which makes it difficult to post the recipes to recipezaar! Hehe!
this looks really wonderful. i think i will try this during the winter months, but i will also add some garlic or onions as well. hey, thats some great pot you have there!
Yeah - it was a gift to my hubby (the master cook) for his 50th birthday. It has that new non-stick that isn't teflon and is so easy to clean - and the pot can go straight on the table to serve!
Garlic and/or onions will alter the taste considerably - though not necessarily for the worse! I love both!
That looks and sounds like it would be wonderful! I love cabbage dishes! But we don't have lamb in the stores, unless I go to a specialty market, which would be pricey. Can you substitute anything for the lamb? Oh, and what is the difference between crushed pepper and whole pepper, as far as taste?
Gosh. I never thought of using other meat. I guess veal would work. But you do need fat and bones for the sauce to get that nice consistency.
For one thing, I think whole pepper has more taste, and it will diffuse into the sauce in a different way. Also, you remove those pepper-corns when you eat. Ground pepper - hmm - I suppose you could use freshly ground, but I am certain the taste would be different.
Tanks!
0000000Lara 2 weeks ago
we're gonna make this recipe!! im asking for this since 2 years ago !! haha it looks yummy! greetings from Mexico
Invicible91 2 months ago
@Invicible91 I'm almost jealous! Greetings from Zurich :-)
Marihani 1 month ago
Thanks for this video ! Im from Ibiza - Spain but love Norwegian country and all about !!
Have a nice Chritmas !
Maria
dualisima 2 months ago
@dualisima We had something related today - called Pinnekjøtt. Very different but still very comfort food. Hope you enjoyed your fårikål! Have a great Christmas too!
Marihani 2 months ago
I'm going to make this today for the first time in my life....I'm really curious on how it will taste
tasbah3 2 months ago
@tasbah3 So, what did you think? Do you have leftovers? They will be even better!
Marihani 2 months ago
my favorite food, it is really good and its food from far back in time.. i am Norwegian and love this food..it goes best with cold water for drinking.
123hunden123 3 months ago
my favorite food, it is really good and its food from far back in time.. i am Norwegian and love this food..
123hunden123 3 months ago
@TheTripstrapstrull I am 100% Norwegian, in fact, and speak the language fluently, as you can hear when I talk to my cat.
I hadn't realized that I was so nervy about the pepper! I guess I have lived in Switzerland for "too long" ;-)
Marihani 3 months ago
I don't like to use flour in this dish, I like it completely natural with just meat, cabbage, pepper and salt! (I know, flour is natural as well, but you know what I mean)!.
astroboomboy 5 months ago
@astroboomboy You can use whole wheat flour or such - all it does is thicken the sauce. If you leave it to putter the last little while, the sauce will also become thicker, without using flour. I might actually try that as well - flour does tend to dampen the taste quite a bit.
Marihani 5 months ago
@Marihani I mean to putter with the lid off, of course.
Marihani 5 months ago
@Marihani Hmm, never tried whole wheat, will do that next time, I actually had fårikål yesterday, but I made the mistake of using frozen meat, I will never do that again as it is not nearly as tasty as fresh meat. As you say, flour kind of dampens the taste, I like the fårikål to be very simple and just about the four ingredients!
astroboomboy 5 months ago
@astroboomboy Frozen meat should work just as well. I suggest you put it in the fridge to defrost overnight, never put it in the pot in a frozen state.
Marihani 5 months ago
@Marihani Yeah it work, but I think there is a small difference in taste between frozen and fresh meat. The fresh meat becomes more tender, the frozen tend to dry up a little more...
astroboomboy 4 months ago
@astroboomboy I hear you. Fresh is always best. Mind you, we have frozen chicken breasts that turned out tender and juicy. Do you thaw overnight? If you thaw in a microwave, that really is nasty for meat!
Marihani 4 months ago
I have some "Fårikål" cooking away right now, and here's my thoughts:
- try not using flour as thickener...you may not need it, as the taste is usually stronger/ better without it (to my taste, anyway...).
- you don't really need to add water to it...but if you think you do, try a bottle or two of beer instead! It really adds a bit of sublime depht to the flavour.
- it looks like a LOT of pepper to me...if it's your first time, go somewhat easier.
I also put in a couple of bay leaves.
TheBoemann 5 months ago
@TheBoemann Hmm, beer sounds like a good idea, will try that, thanx for the tip! What do you think about adding red wine?
astroboomboy 4 months ago
@astroboomboy I like the beer idea, and we will probably try that. I think red wine would overpower the dish, honestly, while beer with the cabbage juices added would probably make a very nice sauce.
Marihani 4 months ago
@astroboomboy Well worth the try, but not sure about how red wine and cabbage will taste together....and as I think of Fårikål as an ancient dish, from long before wine reached the shores of Norway, I prefer beer, as I considerer it a more "original" addition (maybe mead would have been even more appropriate?)... But that's just me....
If you try red wine, tell us about it!
TheBoemann 4 months ago
@TheBoemann I like the idea of beer. The liquid is just a little to keep things from frying (they should be steamed/cooked) in the beginning. As I mentioned to Astroboomboy above, the sauce will also thicken (without flour) if you take the lid off for a half hour or more at the end of the cooking time.
Marihani 4 months ago
@TheBoemann It definitely is a lot of pepper, but it stays mild. I never have fresh pepper on my food, because it burns my mouth (and don't' even ask about chili! LOL!) - but for whatever reason, the pepper in this dish doesn't sting at all and doesn't overpower. In fact, the pepper corns go really nice, and I even crunch some between my teeth while eating it to add zing - and it doesn't burn.
Marihani 4 months ago
YUM !
?8^)
L4sleeko 5 months ago
never mind...2 and a half hours..ok
TheeBobOv 6 months ago
well what is it- 2 hours or 3 hours? theres a huge difference there
TheeBobOv 6 months ago
@TheeBobOv Actually, there isn't such a huge difference when it comes to this dish. The longer it putters, the more of the yummy peppercorn taste (it won't go strong on you!) will spread into the sauce. The cabbage is supposed to be cooked very soft and meat loves to putter - the longer the better. I would say 2 hours is a minimum.
Marihani 5 months ago
Synd det ikke er lukte-pc... Fårikål lukter bare himmelsk.
Fin video. Ble inspirert igjen nå ja.
Fridoline07 6 months ago
I made this twice last year following your video, and it tasted great. The smell while it's cooking is insanely amazing. Making it at the weekend again :3
Mogliz0rz 8 months ago
@Mogliz0rz Can I come to your place for dinner when you make it? ;-) Too hot here now to really enjoy it, but will be looking for cheap lamb and stuff it in the freezer for this fall.
Marihani 8 months ago
@Marihani Heh, lol. Scotland always has weather for it :P
Mogliz0rz 7 months ago
@Mogliz0rz LOL! Sooner or later, I am going to have to come check that out for myself!
Marihani 7 months ago
Success !!! I made a huge pot of it on Sat afternoon and have been eating since !!! I froze 2 good size portions and will finish what I didn't freeze today here @ work for lunch ! I abslolutely loved it. It's amazing how something sooooo simple can be soooo delicious ! Thanks for the recipe & tips, I pretty much copied what you did to a "T" and it came out perfect !
MICHELEMEENA 10 months ago
@MICHELEMEENA That's great! We actually haven't had it ourselves for a year and a half, as I had trouble finding decent-priced meat last fall. GOTTA have it when the cold sets in this fall, though! So very glad you enjoyed it and that hubby and I's video explained it well enough for it to be easy to cook for you!
Marihani 10 months ago
@MICHELEMEENA It really is such a simple recipe. It also has me drooling as the smell wafts through the house - sadly - we have such a good ventilator, that I can smell it better outside than inside! LOL!
The most brilliant thing is that you don't have much work to make a huge portion and it freezes so wonderfully well. It also keeps well in the fridge for a few days - and somehow manages to taste even better as leftovers! What other foods do that?
Marihani 8 months ago
really enjoyed this video! I plan to make this for the first time this weekend. Love the fact that you say it freezes well. Looking forward to tasting this dish !
MICHELEMEENA 10 months ago
@MICHELEMEENA Remember to make enough so you can have refridgerated leftovers some time next week! It really does taste better the day after. I think it is that the pepper gets a better chance to seep into the sauce.
Please let me know how it goes!
Marihani 10 months ago
Øl tel maten`?
narvesen 1 year ago
@narvesen Åååååå ja!
Marihani 11 months ago
I have bin looking doe a dcent Recipe and step by step guide to this meal. and i have found it :D cant wait to try it!!!!1
Aln0x 1 year ago
Takk for en fantastisk video:) jeg bor i MI akkurat naa og skal lage faarikaal til host familien min neste uke:D great vid! I love faarikaal
0o0sweetie0o0 1 year ago
@0o0sweetie0o0 Tusen takk for tilbakemeldingen! Vi hadde det gøy med å lage den, og synes det er kjempegøy at mange fortsatt lærer oppskriften etter 3 år!
Marihani 11 months ago
only you make this only once a year! XD its lamb, so the fat is not all that un-healthy.
I personally use more water, and just put all the meat in the bottom, cook it for half an hour (an hour if its frozen meat off-season, you cant taste the difference), then put in the cabbage, pour more water in, let it boil for an hour or until the cabbage is soft enough to eat (not until its soft enough to make paper-machè from, most of the "boats" should still look like they're boats).
and less flour.
lazygamerz 1 year ago
@lazygamerz We let the whole thing cook until everything is mush - it just isn't the same with crispy cabbage, although I am a huge fan of not cooking vegetables to death otherwise!
Marihani 11 months ago
Just saw this. I think my mum would love this recipe because of the whole peppercorns (she loves both kinds of pepper). I might suggest it to her! I love the small cameo your cat had at the beginnning: they're always the same, see you making something and immediately get the "Excuse me, why aren't you giving ME some?" look.
MsStarsea 1 year ago
@MsStarsea Definitely suggest it to your mom. And make sure she makes enough for leftovers, because the peppery taste gets even better after the dish is refridgerated over night!
Marihani 11 months ago
Making this right now, but I dont have flour presently, will experiment with "potetmos" powder - could work. I'll let you know!
kaih8941 1 year ago
@kaih8941 How did the mashed potato mix instead of flour work out?
Marihani 11 months ago
@Marihani It worked well! It makes sense doesnt it?
kaih8941 11 months ago
@kaih8941 Yes! That was a really clever innovation!
Marihani 11 months ago
You forgot the "wooden sticks" at at the bottom....so the meat is suppose to be steamed..
else the it's worth buying lless fat meat if children is going to like it...:) Else they end up disliking it as grown ups...I speak from experience :)
solensdatter2 1 year ago
@solensdatter2 There are no sticks for fårikål - you are thinking of pinnekjøtt. And if you use lamb, the dish is mild enough for any child to like.
Marihani 1 year ago
@solensdatter2 You are thinking of "pinnekjøtt" where you make a raster of wooden sticks at the bottom. With the fårikål, you lay the fat side down and the fattiest bits on the bottom, so that the fat renders.
Speaking from personal experiance as well, I don't know anyone who hasn't loved fårikål all their lives - well - those that ate it as kids.
Marihani 11 months ago
overrasker meg alltid hvor sinnsykt mye kål vi putter i den kjelen :P
Linaria 1 year ago
@Linaria Eneste som overgår kål er om du steker en kjelefull med champignong-sopp - eller spinat!
Marihani 1 year ago
Hi I noticed you're using what we in norwegian call "sommerkål". how does that work out? Doesn't it boil to pieces after a few minutes?
velvia74 1 year ago
@velvia74 As you see at the end, it stayed firm enough to be part of the dish and not just mush.
Marihani 1 year ago
er du Norsk eller kan du bare norsk? du snakka så bra engelsk,,
MortenFS95 1 year ago
@MortenFS95 Norsk som bare det, bare vokst opp i utlandet i ung alder så det ikke ble noen akksent.
Marihani 1 year ago
Norwegian foods literally have to rot before they taste!
amitk19 1 year ago
The Norwegians were lutfattig before they found oil, and that's why they eat lutefisk!
amitk19 1 year ago
jeg vil ha melk! og en kebab
amitk19 1 year ago
jeg vil ha melk!
amitk19 1 year ago
the big fish pot is nice.
looks good!
ChaosButterfly8 1 year ago
AAHH! Koffor så jeg på denne videoen nå?! Det er jo midt på sommeren og fårikålsesongen er jo evigheter unna.. og jeg må ha fårikål NÅ!! *torturerer megselv ved å se resten av videoen*
ThSkBj 1 year ago
Norwegians are the best! :D
Invicible91 1 year ago
@Invicible91 yeah, we call them Verdensmester.
amitk19 1 year ago
hi my mom want to make this for dinner!!!
Invicible91 1 year ago
@Invicible91 Did she? Tell her to make a huge batch, as it is wonderful for freezing and heating up later.
Marihani 1 year ago
i've made this before. =) i really like it. but the first time i made it i made it exactly like this. I thought something was missing from this dish though so the next time I made it I added chopped garlic and onion in between the layers. Gives it a bit extra flavor. I love it now! =)
loidaeg 1 year ago
Hi, thanx for this great video! I will cook it for our Eurovision Song-Contest-OSLO-Party on Saturday. Go LENA :-)
engl2602 1 year ago
cool, I am 1/8th Norwegian, in Canada, and making this tomorrow!
tunetastic27 1 year ago
I am trying to teach my four children about our Norwegian heritage and cook them a typical meal. Would this be the meal you would recommend?
SumnerRain 2 years ago 8
Bit late to reply now, but I'd maybe go for something a bit more kid-friendly. Try hot rice porridge (rice pudding) with sugar and cinnamon, and an "eye" of butter in the middle.
MidgardEagle 2 years ago
Lefse with sugar and cinnamon tastes great too.
MidgardEagle 2 years ago
@SumnerRain pinnekjøtt on christmas eve
scullyy 1 year ago
@SumnerRain
yes, easy to make, and great.
MortenFS95 1 year ago
@SumnerRain - Absolutely. Fårikål is a special Norwegian recipe. You haven't really tasted Norwegian food if you haven't tried Fårikål.
elfantus 1 year ago
@SumnerRain This dish is considered the favorite dish of Norwegians (by a vote in the 70s), and I think it is really one of the most traditional dishes as well. I'm making it now, it's one of my favorite dishes, you should definitely teach your kids! Teach them Norwegian as well!
astroboomboy 5 months ago
Gud jeg sikler! Må sjekke når mamma skal lage fårikål i år!
Til folkene som klager om katten: det er riktig at mange katter ikke tåler laktose, men det er ca 50/50 og hvis hun tåler det så tåler hun det. Hvis katta ble 18 år har man gjort en kjempejobb! Og jeg har sett MYE feitere katter enn det der.
Hilsen Dyrepleier Katja
KatjaKat01 2 years ago
Vi hadde frosset ned fra i fjor og hadde til middag på søndag. Tro meg! Potetstappe passer greit nok til når man ikke har melne poteter, men det blir langt fra det samme! Lag litt selv, vel! Og inviter moren din!
Takjk for støtte om Nussi, Hun lever nå kun u vpre hjerter, men var en kjempeflott pus som kosa segt masse med melkeskvettene sine. Akkurat som vår nye gutt setter megapris på en liten bit parmesan i ny og ne! Hehe!
Marihani 2 years ago
I can't wait the cold days to enjoy faarikaal once again, it is one of my favorite winter dishes.
47065360 2 years ago
Hello again! popping in to say this is a wonderful recipe and many thanks for sharing it with us all. I tried it in a much smaller amount and it turned out perfectly!
Yummy!
theliberator1 2 years ago
Hubby and I are so pleased that this is such a crowd-pleaser! The video is over 2 years old, but people are still being inspired and well-fed by it!
Btw - Australian lamb ROCKS! No wonder your's turned out so good!
Marihani 2 years ago
I'm so very glad lamb is so common down here in Australia! thankyou for the recipe!
theliberator1 2 years ago
for en hissigpropp da byekitty. problemer med temperamentet?
melk og fløte er usundt for katter pga laktoseinnholdet. skaff laktosefri melk, så går det bra. slapp av i svingene fremover du.
zegh8578 2 years ago
haha....did you speak to your cat in norwegian?
Wivanunu 2 years ago
Yeah. Both of the old ones were born in Norway. Nowadays, the 3 cats we have (2 born in Switzerland) are spoken to in Norwegian, Swiss German and English.
Marihani 2 years ago
thanks a lot for sharing!
drowzyus360 2 years ago
Katta ble 18 år, og vi forsøkte å slanke henne, men det gikk bare ikke. Når det gjelder melk, fikk hun bare bittelitt per dag, men det var det beste hun visste, og hun fikk IKKE magetrøbbel av det. Når det gjelder melk, er det svært individuelt hvorvidt katter tåler det eller ikke, og om de i det hele tatt LIKER det eller ikke. Newsie elsket melk og fikk såpass lite at det ikke plaget henne, bare gjorde det 18-årige livet hennes enda bedre.
Før du kjefter, bør du kjenne fakta.
Marihani 2 years ago
Kjempe bra! Fårikål er besten - det er favorit til meg! I have been making fårikål for years, exactly as my Norwegian mormor taught me to, years ago. So, I had to chuckle - the way you make it is exactly the same as how she taught me! So, gratulaerer for det, takk for videoen, og... Alt for Norge! Alt for Fårikål! ( med lit akkavit, kansje....? ! )
Skogstad747 3 years ago
I never would have thought of the lamb and cabbage combination...
fehquig 3 years ago
flott ide om å koke potetene oppå på slutten!
Jeg har fortsatt til gode å møte ei kumle jeg likekr. Så - sett i gang og la meg se en! ;-)
Marihani 3 years ago
Teller kinesiske raspeballer?
Skriv in "dumplings" på Google:).
MidgardEagle 3 years ago
Hei!
Fikk et tips fra Georgia om at du lagde fårikål på YT. Her på nordvestlandet bruker vi ikke mel, så sausen blir mer som en sjy.(mye bedre)Potetene legger vi oppå den siste timen, slik at de koker i den gode kraften. Nam- nam!
Hadde jeg hatt kamera kunne jeg ha lagt ut en video om potetball, det ser heller ikke særlig delikat ut på tallerkenen ;-)
mortzara 3 years ago
Yummy!
weeknightingale 3 years ago
Not everyone thought so, but most do. It is a fairly mild dish, so even kids think it is nice - which is one of its charms :-)
Marihani 3 years ago
I am of Polish descent from my Father and my son's father side. Have you ever heard of or had Bigos (Hunter's Stew). It's a Polish traditional dish made all over Poland.
weeknightingale 3 years ago
Although I had Polish friends years ago and visited Lodz and Warsaw, I never did taste that stew. Want to make a video of how to make it and post it as a reply to this one?
Marihani 3 years ago
Now I want fårikål! And it's still a long way till fall! xP
Linaria 3 years ago
You can always bookmark this and watch again in October, if you like! ;-D
Marihani 3 years ago
aah five months ago I said that!
Today we're finally having fårikål for dinner :D
nammm ^^
Linaria 3 years ago
Haha! I wish I had some! Will have to have a look for some meat next time I go shopping. Seems EVERYone in my family had it last weekend!
Marihani 3 years ago
mmmm jeg elsker fårikål :) bra video (nydelig katt) :D
flyaxe 3 years ago
Tusen takk for at du stakk innom. Man kan fortsatt lage fårikål nå, men kulda er snart borte - og da smaker den liksom ikke like godt, synes du ikke?
Pusene (jeg har 2) er kjempesøte, men den grå er absolutt søtest! Hun hilser og sier takk for kompliment!
Marihani 3 years ago
hehe :) jeg er helt enig att det smaker best når du sitter inne ved peisen eller noe og det blåser og er iskaldt ute. ;D
flyaxe 3 years ago
I made it few days ago and the taste is delicious. Fantastic for a cold day.
Thank you for share it
47065360 4 years ago
I'm so glad you enjoyed it! Great payback for me having posted, I would say :-)
Marihani 4 years ago
Yummmmmmmmm. Sounds and looks very much like an authentic dish belonging to my culture called boil up. Instead of lamb we use beef brisket or meaty pork bones and watercress or a sour thistle we call puha when not using cabbage. The thickening with flour is something we don't do so i must give that a try.
mizmood 4 years ago
The advantage of flour is that it can boil after thickening without going thin like many other thickeners. You can also mix flour and water in a shaker and carefully add to a sauce that is too thin, or even adding water to a frying pan with all the good stuff in, and then adding the flour/water mix.
Pork is a bit quiet taste-wise. Do you add spices? Beef sounds like a good idea!
Marihani 4 years ago
Mange tusen takk! My friend just gave me several cuts of lamb as thanks for the elk I gave him. This looks like a great dish and I learned a bit about my heritage!
You rock!
STORM6490MT 4 years ago
You could have given ME the elk, and I would have MADE the fårikål for you! *sigh* ;-D
I have made a couple of videos about Norwegian Advent and Christmas, but they need serious editing. Mind you, I will have plenty of time, as 'tis not the season just now to put up that kind of video. Watch for it, though. I will probably post that to both sites.
Marihani 4 years ago
Uff-Da! That would be great! My dish turned out great. We ate it after three days of powder skiing. It's like power pellets!
Takk!
STORM6490MT 4 years ago
I love this,and you make it perfect!!!:-)mmmmmmm
toanpl 4 years ago
Thank you!
Marihani 4 years ago
You got me!! No one else here likes lamb, let alone cabbage: i love both. I plan on trying it as soon as I can get a decent piece of lamb.. Thanks and show MORE RECIPES!! We on Recipezaar love it!!!!!!
amberngriffinco
Denver, Co
scaaty79 4 years ago
The beauty of this stew is that you don't need to have even a "decent" piece of lamb. Because of the cooking time, any old cut of lamb will do. It is a shame, really, to waste money on good cuts for this recipe!
There are 2 more cooking recipes over on livevideo dot com/marihani - choose the cooking album.
Maybe we should ask recipezaar to host cooking videos of the recipes?
Marihani 4 years ago
Does it have to be a large dish like that? Or can it be something like a sauce pan?
nebula601 4 years ago
Any size dish you want, just keep the proportions about the same, really. But it really does reheat very well, and also freezes very well - and takes the same amount of time to make a little or a lot. So we always make a lot, save for one leftover dinner and freeze the rest to enjoy later on in the year.
Marihani 4 years ago
Uhhh, The cat can speak Norwegian. Is that a magical cat of some sort?
mp15x2 4 years ago
Nope - not magical - and you can't make out what she says, but I have tested saying the same thing (food, for example) in both languages, and she only reacts if I say it in Norwegian. She IS very smart as far as cats go, though.
Marihani 4 years ago
Great video. We made Farikal for Christmas Eve last night and it was delicious. I made it like I remember how my dad made it years ago. I will try some of your tips and techniques the next time I make some but I will not be waiting until next Christmas. God Jul from Seattle, Washington, USA
rorbua57 4 years ago
Wow! I don't think I know anyone who has that for Christmas Eve. Now I do! Cool!
The way hubby makes it (I just watch and comment! LOL!) is really good! Especially after it is reheated. Something to do with the peppercorns, I think.
How nice to meet a norskie living in the states!
Hope you had a lovely Christmas, and wish you all the best for 2008!
Marihani 4 years ago
Hooray for Recipezaar!!
I'm on that site every day :)
LilithFilth 4 years ago
I come and go, but I'm glad to meet another Zaaraholic! :-)
Marihani 4 years ago
It didn't come out good for me. The cabbage was liquidy. I think the flour and pepper corns can be cut in half. Use Bay leaves instead. The cooking time can be cut too, if the lamb was precooked and fat removed. The fat from the lamb with the flour made the sauce googy.
memadman 4 years ago
Did you remove the biggest veins of the cabbage? If so, no wonder it kinda disappeared. Only remove the outer (ugly) leaves, and cook the rest.
As I said in the video, this is not an every-day dish. I usually cook low-fat, but it is the combination of fat and pepper that make this dish what it is. The sauce should be a bit thick, but it sounds to me like you put too much flour in, actually. If that happens, just try adding more water further out in the cooking process.
Marihani 4 years ago
Yes - the cooking time could be reduced, but then you would not have the same tenderness of the meat. It should litterally fall off the bones and be possible to part with a fork.
Marihani 4 years ago
Wow, I never even heard of this before watching the video. I guess I am a bad Norwegian!! :-( But I spoke with my mom and she is going to prepare it the next time I go over to see her. :-)
easergood 4 years ago
The nice thing about it is that the ingredients are available anywhere - no special Norwegian stuff required. Tell your mom to make it the day before, and then reheat it for you when you come over. Something about the cooling and reheating process gets such a lovely taste from the pepper-corns.
Vel bekomme! :-)
Marihani 4 years ago
Hei hei,
Jeg ikke liker Fårikål det er so bleeeh :-(
suser1 4 years ago
Det gjør ikke noe! Vi kan ikke alle like alt vi kommer over av mat! Hva med å lage en video av din yndlingsrett og koble den til denne?
Marihani 4 years ago
oh my gosh, i LOVE FÅRIKÅL. i look forward to this dish ALL year. its the only time i'll eat lamb, cause usually i think its a pretty disgusting type of meat. but when its used in THIS dish, i tolerate it, hehe.
atlejohnny 4 years ago
I agree. Fårikål is for the fall. Luckily, I can get goulash meat here that is about the same as the lamb you can buy in Norway.
Marihani 4 years ago
Fårikål xd not really that great xd
GiantHat 4 years ago
Depends who makes it, maybe? Somehow, even the simplest of dishes taste different depending on who cooks them.
Marihani 4 years ago
åå forikål :D LOVE IT!!! the best norwegian food ever!
Pimpvaic 4 years ago 3
Except maybe grilled salmon or a real Christmas pork roast (ribbe) with everything.
Marihani 4 years ago
try to make kjøttkake i brunsaus. in english: meatbols in brown saus. or kjøttsuppe= meatsup. u can use dear in it and alott of other stuff. go to this website and u wil fin alott of other meals u can make. i not sure if u can switch to english on the web site. but look around. there is alott of norwegian meals there:P have funn, this is good food:P
kanney91 4 years ago
Somehow, I never seem to be able to make kjøttkaker the way my mom or mom-in-law do. Maybe I need to grow more wrinkles or something! Hehe!
Hubby has a great recipe for salmon that we might film, but it will be posted over on LiveVideo. I can't stand all the bugs over here these days.
Marihani 4 years ago
Fårikål is hard to say isnt it? :P hehe
ninjapika1 4 years ago
Hehe! Sometimes we even switch it around for fun and say kålifår ;-D
Marihani 4 years ago
My mom makes this 4 times a month.. And I have to say that I hate it:p hehe.. Ruben, Norway
rubensimonsen 4 years ago
LOL! I would hate anything that was served to me 4 times a month! Especially if it were also served 12 months a year! *sigh*
Marihani 4 years ago
Yummy...
I think I'll try to cook this one of these days...
Thanks a million for sharing :)
PS: I think that the best lamb meat I've ever had was Irish (I turned into a real lamb meat junkie when I lived in Ireland)
LennieGallagher 5 years ago
Any meat that is simmered for an hour or more will be so wonderfully tender! I will have to try lamb when/if hubby and I get to Ireland! It is on our list of places we want to go, but the list is pretty long ;-)
Marihani 5 years ago
We made this the other day and it was absolutely deeee - lish - us!(We filmed some of it, but lack the software to integrate it for posting).
Anyway, like some of the others said, it was difficult to restrain myself from adding onions or other seasonings. One thing I did do was add little red potatoes to the top meat layer and they absorbed all the tasty cooking gravy.
Can't wait to make this recipe again! Any more "how to" videos in the works?
malzyk 5 years ago
More of this kind of thing over on live video dot youknowwhat. My last reply to you said it was accepted, but isn't appearing. Sabotage!
Anyway, I am the same user over there. Just use the main site name and then /marihani :-)
Marihani 5 years ago
It DOES look good for the crockpot! The cat made me laugh. My cat doesn't usually beg in the kitchen; he's weird. Of course the dogs always do.
knightchik 5 years ago
Our kitchen now is such an integral part of the living space, that we can't really get the cats to understrand it is off limits. Besides which we sometimes cave in and give them slices of goodies when we are preparing food! Baaaad, I know - but they are our babies! hehe!
Marihani 5 years ago
That looked very yummy, i promise to try this one in winter. Thanks for posting.
mixedpixel 5 years ago
It is a great dish for cold days! Enjoy!
Marihani 5 years ago
When did you put in the potatoes? Is it one of the layers?
chaguanas 5 years ago
No, you boil the potatoes separately and serve them on the side. We boil them with the skin on and let each person peel them. Kinda goes with the "ceremony" of getting ready to eat it all.
Marihani 5 years ago
The cool thing you can do, though, is to make enough for left-overs and put the potatoes in big chunks into the rest before putting in the fridge or freezer. Then you have a one-pot dinner for some time later.
Marihani 5 years ago
One of our [orblems is that most of the major chain grocery stores sell New Zealand lamb which I don't like. I much prefer local lamb which has a much more subltle taste... definitely not strong and gamey like NZ lamd (and MUCH LESS expensive!). LUCKILY, with the number of Muslim communities, there are many more Halal (the Muslim equivalent of Kosher) shops where you can get local lamb in good quantities. I might try a 2-person variation on the recipe.
Mudhooks 5 years ago
I bet you can't get stewing meat of the NZ variant. That's the best thing - if you can get chunks of meat with fat and bone. The bone-marrow definitely adds to the taste. And without the fat, it just wouldn't be the same dish. Mind you, I cut any remaining fat away from the meat when it gets on my plate :-)
Marihani 5 years ago
I think I will pass this recipe onto my mum, or try it out myself here =O
Thanks Mari!
Broshmosh 5 years ago
Just remember to have boiled mushy potatoes to crush into the sauce. Makes a big difference!
I would love it if you made a vid of making/tasting it and posted it as a reply!
Marihani 5 years ago
Thanks for this! I'm definitely going to try making it.
Stillme2453 5 years ago
That's so cool! I would love if you posted a video of you making it and trying it!
Marihani 5 years ago
mmm im hungry now. What kind of webcam do you used Marianne? Your color is so perfect. Cute kitty. How many languages does kitty speak?
pi314too 5 years ago
I don't use my webcam, I have a DVD Camcorder. Go back in my videos, and you will see me "show it off". It is a Canon DC 10 (not DV, like I say in the vid). Agree - great pics from it.
Both kitties only speak cat and Norwegian :-D
Marihani 5 years ago
Looks pretty easy to do; we have fresh lamb here now so I will give it a try - pronouncing it will be the hardest part! You don't measure a thing - a sign of a good chef!
vidular 5 years ago
I have now updated the description of the video to include the link to the recipe on RecipeZaar.
Actually, that was my hubby who is the great cook, though I don't measure much, either - which makes it difficult to post the recipes to recipezaar! Hehe!
Marihani 5 years ago
this looks really wonderful. i think i will try this during the winter months, but i will also add some garlic or onions as well. hey, thats some great pot you have there!
absinthedrunk 5 years ago
Yeah - it was a gift to my hubby (the master cook) for his 50th birthday. It has that new non-stick that isn't teflon and is so easy to clean - and the pot can go straight on the table to serve!
Garlic and/or onions will alter the taste considerably - though not necessarily for the worse! I love both!
Marihani 5 years ago
That looks and sounds like it would be wonderful! I love cabbage dishes! But we don't have lamb in the stores, unless I go to a specialty market, which would be pricey. Can you substitute anything for the lamb? Oh, and what is the difference between crushed pepper and whole pepper, as far as taste?
wvclaylady 5 years ago
Gosh. I never thought of using other meat. I guess veal would work. But you do need fat and bones for the sauce to get that nice consistency.
For one thing, I think whole pepper has more taste, and it will diffuse into the sauce in a different way. Also, you remove those pepper-corns when you eat. Ground pepper - hmm - I suppose you could use freshly ground, but I am certain the taste would be different.
Marihani 5 years ago
Loverly, messin' with your subscribe button, thank Maurice and your vids...I'm hooked ;) Peace, Health and Happiness
hippyhillbilly 5 years ago
Wow! Thanks! Peace, health and happiness to you as well, HH!
Marihani 5 years ago