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    You are in: Home / Recipes / Farikal (Lamb and Cabbage) Recipe
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    Farikal (Lamb and Cabbage)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    20 mins

    1 hr 15 mins

    Member #610488's Note:

    This traditional recipe is especially popular in the early autumn when farmers in Norway bring their sheep down from high elevations where they’ve grazed all summer on wild grasses, weeds and fragrant herbs that grow on the mountains.

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    Units: US | Metric


    1. 1
      Trim and cut the meat into large, even-sized cubes and then blanch in boiling water.
    2. 2
      Remove some of the outer, coarse leaves of the cabbage and cut the stalk away.
    3. 3
      Make layers of cabbage and meat in a heavy casserole. Sprinkle with salt and peppercorns between layers. Add the bay leaf and sufficient water to cover the ingredients.
    4. 4
      Bring to a boil and skim the surface well; turn down the heat and cover with a lid. Simmer on low heat for 60-90 minutes or until the meat is tender.
    5. 5
      Just before serving, sprinkle with parsley. Serve with hot French bread or with Danish rye. You can also make a gravy from any remaining seasoned lamb broth in the pan and pour it over the potatoes.

    Browse Our Top Lamb/Sheep Recipes

    Ratings & Reviews:

    • on September 03, 2012


      You should sprinkel some flour at each level, it thickens the sauce a little. One of my favorites. :)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Farikal (Lamb and Cabbage)

    Serving Size: 1 (241 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 384.0
    Calories from Fat 204
    Total Fat 22.7 g
    Saturated Fat 9.3 g
    Cholesterol 120.0 mg
    Sodium 703.5 mg
    Total Carbohydrate 10.5 g
    Dietary Fiber 4.5 g
    Sugars 5.7 g
    Protein 34.2 g

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