How does this differ from ordinary fårikål?

Here the meat is pre-boiled first, and a thickening of butter, flour and stock is made before the meat and cabbage are layered – unlike the simpler version where everything is put raw into the pot.

The original uses mutton breast or shoulder, meaty cuts that become tender during the long cooking.

Mutton and cabbage (får i kål)

Mutton and cabbage from 1900 (a version with a thickened sauce): mutton breast or shoulder pre-boiled for ½ hour and lifted out; a sauce is made from butter, flour and strained stock; the meat is layered with cut cabbage and whole peppercorns and cooked tender for about 2 hours. The book also has a simpler version on p. 168.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 167 (falt i det fri)

Be the first to rate

About the dish

Denne varianten av nasjonalretten får i kål lager en lys jevning av smør, mel og forkokt kraft før kjøtt og kål legges i lag. Fra Erken & Caroline Steens «Kogebog for skole og hjem» (1900). Boken gir også en enklere variant på neste side.

How to make it

1
Pre-boil the meat
Wash the mutton (breast or shoulder) in lukewarm water and chop it into suitable pieces. Put it on in enough boiling, salted water that it just barely covers the meat well. Skim when it comes to a boil, and let it simmer under a lid for ½ hour. Take up the meat.
2
Make the thickening
Melt the butter, stir in the flour and let it down with the strained stock.
3
Layer and finish cooking
Layer the meat with the cleaned, cut-up cabbage and whole peppercorns in the sauce. Cook under a lid until everything is tender, about 2 hours.

Changes from the original

Mål omregnet til metrisk, spiseske→ss. Ingen priser i originalen. Fremgangsmåten er uendret. Merk at ingredienslisten begynner på side 167 og at saus og fremgangsmåte fortsetter på side 168.

In stores now

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

Fårekjøtt
- Fårekjøtt Evanger Ekte EldhusrøyktPrice varies
- Fårekjøtt Saltet Frys Ca1kg RingdalRingdalca. kr 119,00 · SPAR
- Fårekjøtt Beinfritt Løs HanssenHanssensPrice varies
Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1900 Modernised

To1900 Modernised

Pick two different editions to see a comparison.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How does this differ from ordinary fårikål?: Here the meat is pre-boiled first, and a thickening of butter, flour and stock is made before the meat and cabbage are layered – unlike the simpler version where everything is put raw into the pot.
Which meat do I use?: The original uses mutton breast or shoulder, meaty cuts that become tender during the long cooking.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!