What sets this apart from the other «får i kål» in the book?

This variant boils meat and cabbage together in water with whole peppercorns, without thickening. The other boils the meat first and places it in a white butter-and-flour sauce with cabbage.

Should the pepper be whole?

Yes, the original uses 1 tbsp whole peppercorns, just as in modern fårikål. The whole corns add flavour without colouring the stock and can be pushed aside on the plate.

Fårikål (Norwegian mutton and cabbage stew)

Name: Fårikål (Norwegian mutton and cabbage stew)
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 3 kg mutton (breast or shoulder); 1 pcs head of cabbage (large); 1 tbsp whole peppercorns; 1 tbsp salt; water (boiling, just barely covering)

Erken & Caroline Steen's plain fårikål: mutton (breast/shoulder) and cabbage layered with whole peppercorns and salt, covered with boiling water and boiled tender under a lid. A distinct, unthickened variant from «Kogebog for skole og hjem» (1900).

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 168 (falt i det fri)

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About the dish

Dette er den rene, opprinnelige fårikålen: kjøtt og kål lagt i lag med hel pepper og salt, dekket med vann og kokt mørt – uten jevning. Det er en egen, enklere variant enn «får i kål» med hvit saus som står på samme oppslag, og forløperen til Norges nasjonalrett.

How to make it

1
Prepare
Wash the mutton (breast or shoulder) in lukewarm water and chop it into suitable pieces. Trim and cut the cabbage into pieces.
2
Layer it up
Layer the meat and cabbage in the pot together with whole peppercorns and salt.
3
Add water and cook
Pour over boiling water, just enough to barely cover. Cook, covered, until everything is tender.

Changes from the original

Mengder beholdt som i originalen. «Spiseske» er tolket som spiseskje (ss). Ingen jevning eller mel, i tråd med denne varianten.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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- Fårekjøtt Evanger Ekte EldhusrøyktPrice varies
- Fårekjøtt Saltet Frys Ca1kg RingdalRingdalca. kr 119,00 · SPAR
- Fårekjøtt Beinfritt Løs HanssenHanssensPrice varies

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Time machine – what changed?

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Frequently asked questions

What sets this apart from the other «får i kål» in the book?: This variant boils meat and cabbage together in water with whole peppercorns, without thickening. The other boils the meat first and places it in a white butter-and-flour sauce with cabbage.
Should the pepper be whole?: Yes, the original uses 1 tbsp whole peppercorns, just as in modern fårikål. The whole corns add flavour without colouring the stock and can be pushed aside on the plate.

Equipment for this dish

Cast-iron pot set →Stews and roasts were made in heavy iron pots that hold an even heat.Engrospris.no

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