'Har du ikke fått melk?' Så søt katt da! Morsomt å se hvordan andre lager fårikål:)

I had this when I was in Norway and it WAS and STILL is the best thing i ever had! Thanks for the video

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!

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!

One of the simplest dishes I've seen and that it is so uncomplicated makes it a very likely dish for me to make. Thanks for posting it!

This is really good.. Got plans to make it onboard our yacht this weekend when sailing.

A friend of mine is very good at making this. It is his favourite dish. I want to make some myself. He made it for the locals in Tanzania, and they loved it. I guess most people, no matter the culture, will love this. :)

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.

I never would have thought of the lamb and cabbage combination...

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 !

This looks like such a hearty home cook meal. The seasoning is just salt and peppers and the rest of he flavours comes from the meat and cabbage. Honestly I wasn't expecting much, but when the dish came out I really want to eat it!

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!

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 :-)

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

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!

Thank you for the recipe!! I bought some lamb and cabbage and am doing my first Fårikål following your recipe :D i cant wait

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 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!

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! :-)

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.

That looks delicious, and so easy to prepare! I'll have to try that recipe soon. Thank you for sharing it.

Looks delicious, thank you for sharing!

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.

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.

Fårikål is love

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!

Hooray for Recipezaar!! I'm on that site every day :)

Thanks for this video ! Im from Ibiza - Spain but love Norwegian country and all about !! Have a nice Chritmas ! Maria

I'm part Norwegian and I've been wanting to make a Norwegian dish. I think I've found one! Thank you!!

that looks rly delicious... i never been into norwegian cuisine, a norwegian friend linked me that video... i will most likely try it myself now.

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.

I come and go, but I'm glad to meet another Zaaraholic! :-)

I'm so glad you enjoyed it! Great payback for me having posted, I would say :-)

Thanks for this! I'm definitely going to try making it.

i will try it, sounds good, I am a cabbage and potato lover so I will see if I like lamb too. Good instructions.

my favorite food, it is really good and its food from far back in time.. i am Norwegian and love this food..

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.

It is a great dish for cold days! Enjoy!

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

Tasted even better!

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

O MY GOD THAT LOOKS WONDERFUL,I WISH I WAS THERE WITH YOU GUYS TO GET SOME.BUT SINCE I AM NOT IN NORWAY I WILL HAVE TO MAKE MINE IN ALASKA.I WILL MAKE THIS DISH TODAY, IT LOOKS SO YUMMY, THANKS GUYS.

@Marihani Heh, lol. Scotland always has weather for it :P

That looked very Yummy

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! ;-)

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! =)

You can always bookmark this and watch again in October, if you like! ;-D

we're gonna make this recipe!! im asking for this since 2 years ago !! haha it looks yummy! greetings from Mexico

That's so cool! I would love if you posted a video of you making it and trying it!

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!

@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.

@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!

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.

Hehe! Sometimes we even switch it around for fun and say kålifår ;-D

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!

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.

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!

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 ;-)

Cool dish.

Hello! Very interesting recipe, so simple but at the same it seems to be very tasty. Maybe I should try it at home. Greetings from Peru!

This is extremely easy to make. I use a pressure cooker for about 30 minutes....

Thank you!

thanks for this video! I should have watched it before cooking the fårikål today :( but I'll try again using your method next time. It's my first time to make this kind of stew and I am hoping it will be okay.

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)

delicious gonna try this..

instead of water we use light beer

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!

@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.

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!

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!

åå forikål :D LOVE IT!!! the best norwegian food ever!

Sure! You can even make it for 1 - though I would make it for 2, and put half in the fridge to eat a few days later. Just buy about the same amount of meat and cabbage and add pepper and flour and salt about in the same proportion as we did. I have written this recipe up on www-recipezaar-com, but URL isn't up yet. Check back on my channel - the link to my homepage goes to my recipezaar page. Us a narrower pot and do make at least 2 layers, I think.

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

I will try this for my hubby ...takk

You used summer cabbage, it's more common to use the winter cabbage, wich is rougher and more consistent. But it looked good with the other cabbage. Maybe it soakes the grease from the lamb better.

@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.

@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" ;-)

I really want to try this. I love lamb. Will report back. -SW

@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!

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!

Looks yummy

Yummy!

@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!

@velvia74 As you see at the end, it stayed firm enough to be part of the dish and not just mush.

@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.

@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!

Looks nice :)

@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.

@Mogliz0rz LOL! Sooner or later, I am going to have to come check that out for myself!

@Marihani It worked well! It makes sense doesnt it?

@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...

Looks delicious! I added it to my favorties~ definitely want to make it soon. Looks like a wonderful cold weather meal. Is it authentic if onions are added? Thanks for sharing!

@kaih8941 Yes! That was a really clever innovation!

@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.

Tanks!

@TheBoemann Hmm, beer sounds like a good idea, will try that, thanx for the tip! What do you think about adding red wine?

Great video! Looks pretty simple to make, I was wondering if at one point you were gonna add stock, guess the flavour really comes from the raw ingredients. Love the cat also lol! Well done!

@Marihani I mean to putter with the lid off, of course.

Great!

Making this right now, but I dont have flour presently, will experiment with "potetmos" powder - could work. I'll let you know!