- Prep: 2 hr
- Cook: 2 hr
- Ready In: 4 hr
“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.” - by KATHYANN9
Original recipe yields 4 servings
- 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.
- Bring to a boil, then simmer over low heat for 2 hours. Remove the package of peppercorns before serving.
Amount Per Serving (4 total)
- 123 cal
- 2 g
- 18.3 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"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 bene..." See morefit 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!"
"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...." See more"
"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 a..." See morend 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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