Fårikålkjøtt is the Best

What is fårikål?

Fårikål is Norway’s national dish, and its beauty lies in its simplicity and the quality of its core ingredients: lamb and cabbage. The “best” recipe often comes down to personal preference regarding tenderness, pepperiness, and broth thickness, but here’s a highly regarded, traditional approach that emphasizes the classic flavors.

The Essence of Fårikål:

• Simplicity: Few ingredients, allowing the lamb and cabbage to shine.
  
• Slow Cooking: Essential for tender meat and melded flavors.
  
• Whole Peppercorns: Provide a subtle, aromatic pepperiness without being overpowering.
  
• Quality Ingredients: Use good lamb and fresh cabbage for the best results.
  

Traditional Fårikål Recipe

This recipe focuses on the classic method, layering lamb and cabbage with peppercorns and salt, then simmering them slowly.

Yields: 6-8 servings Prep time: 20 minutes Cook time: 2-3 hours

Ingredients:

• 2 kg (approx. 4.5 lbs) lamb or mutton meat, cut into large pieces (shoulder, neck, or leg are good choices; bone-in adds flavor)
  
• 1 large or 2 medium heads of white cabbage (about 2 kg / 4.5 lbs total)
  
• 4-5 teaspoons whole black peppercorns
  
• 3 teaspoons coarse salt (adjust to taste)
  
• 3-4 dl (about 1.5 cups) water (you might need a little more or less)
• (Optional for thickening): 4-6 tablespoons all-purpose flour
  

Equipment:

• A large, heavy-bottomed pot or Dutch oven with a tight-fitting lid
  

Instructions:

1. Prepare the Cabbage: Remove the outer leaves of the cabbage. Quarter each head and cut out the tough core. Slice the cabbage into thick wedges (about 2-4 cm or 1-inch thick). Some prefer to keep the core attached to the wedges to help them hold their shape.
   
2. Layer the Ingredients:
   • In your large pot, start with a layer of lamb pieces at the bottom. If using bone-in meat, place it fatty-side down.
     
   • (Optional for thickening): If you want a slightly thicker broth, sprinkle about 1-2 tablespoons of flour evenly over the lamb.
   • Add a layer of cabbage wedges on top of the lamb.
   • Sprinkle about 1 teaspoon of whole black peppercorns and about 1 teaspoon of salt over the cabbage.
   • Repeat the layering: lamb, (optional flour), cabbage, peppercorns, and salt. Continue until all the ingredients are in the pot, typically finishing with a layer of cabbage on top.
     
     
3. Add Liquid and Cook:
   • Pour in the water. You want enough to create some steam, but the cabbage will release a lot of its own liquid as it cooks, so don’t overdo it initially.
     
   • Place the lid securely on the pot.
   • Bring the contents to a boil over medium-high heat.
     
   • Once boiling, immediately reduce the heat to the lowest setting possible. The goal is a very gentle simmer.
     
4. Simmer Slowly:
   • Let the fårikål simmer for at least 2 hours, and up to 3 hours, or until the lamb is fall-off-the-bone tender. The exact time will depend on the cut and age of the lamb.
     
   • Check the pot occasionally to ensure there’s still some liquid. If it seems too dry, add a small amount of water (about 1/2 cup at a time).
   • (Tip): Some cooks like to remove the foam that may rise to the surface during the first hour of cooking.
5. Taste and Adjust:
   • Once the meat is tender, taste the broth and adjust the salt if needed. The salt is crucial for bringing out the flavors.
6. Serve:
   • Fårikål is traditionally served with boiled potatoes. Boil potatoes separately while the stew is simmering or towards the end of its cooking time.
     
   • Serve the lamb and cabbage hot in deep bowls or plates, making sure to spoon plenty of the flavorful broth over everything.
     

Tips for the “Best” Fårikål:

• Meat Quality: Use good quality lamb. Mutton can also be used for a stronger, more traditional flavor.
  
• Peppercorn Placement: Some people prefer to put the peppercorns in a cheesecloth bag or tea infuser to make them easier to remove for those who don’t like biting into whole peppercorns. However, many Norwegians sprinkle them freely and enjoy the burst of flavor.
  
• Don’t Overcrowd the Pot: Use a pot large enough to hold everything comfortably.
• Patience is Key: The long, slow simmer is what makes the meat tender and allows the flavors to meld beautifully.
• The Next Day: Fårikål is often considered even better the day after it’s made, as the flavors have more time to develop.
  

Enjoy this comforting and delicious taste of Norway!

Den beste fårikål-oppskriften

Fårikål er Norges nasjonalrett og en klassiker som varmer både sjel og mage. Her er en enkel og smakfull oppskrift som garantert vil falle i smak:

Ingredienser:

• Ca. 1,5 kg fårikålkjøtt (fårefrikassé eller bog, med eller uten bein), kuttet i passe store biter
• Ca. 1,5 kg hodekål, kuttet i grove biter (fjern stilken)
• Ca. 2-3 ts hele pepperkorn
• Salt
• Vann
• Ev. litt nykvernet pepper til servering

Fremgangsmåte:

1. Klargjør kjøttet: Skyll kjøttet godt i kaldt vann. Hvis du bruker kjøtt med bein, kan du gjerne legge beina i bunnen av gryten for ekstra smak.
2. Legg lagvis: Legg kjøttet i en stor, tykkbunnet gryte. Strø over halvparten av pepperkornene og litt salt. Legg deretter et lag med kål over kjøttet, og krydre med salt og resten av pepperkornene. Fortsett med å legge lagvis med kjøtt og kål til alt er brukt opp. Avslutt med et lag kål.
3. Tilsett vann: Hell forsiktig på vann til det nesten dekker det øverste laget med kål. Vannmengden skal ikke være for stor, da kålen slipper mye væske under koking.
4. Kok opp og småkok: Sett gryten på middels høy varme og kok opp. Skru deretter ned varmen til det laveste nivået slik at det så vidt småkoker. Sett på lokk.
5. Langsom koking: La fårikålen småkoke i minst 2-3 timer, eller til kjøttet er helt mørt og løsner lett fra beinet. Jo lenger den småkoker, jo bedre smak får den. Sjekk av og til at det er nok væske i gryten, og tilsett eventuelt litt mer kokende vann hvis det trengs.
6. Smak til: Når kjøttet er mørt, smak til med salt. Husk at pepperkornene gir fra seg smak gradvis, så det kan være lurt å vente med å salte til slutt.
7. Servering: Server fårikålen rykende varm, gjerne med kokte poteter ved siden av. Noen liker også å strø litt nykvernet pepper over retten ved servering.

Tips for en ekstra god fårikål:

• Kvalitet på kjøttet: Bruk ferskt og godt fårekjøtt for best resultat.
• Pepper: Vær raus med pepperkornene, det er pepperet som gir fårikålen sin karakteristiske smak.
• Tålmodighet: Fårikål blir bedre jo lenger den får småkoke. Ikke stress prosessen!
• Dagen derpå: Mange mener at fårikål smaker enda bedre dagen etter, så rester er gull verdt!

Vel bekomme!