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Fårikål (Norwegian Lamb and Cabbage Stew)

Fårikål recipe from Henriette Schønberg Erken's Stor kokebok, first edition 1914 and revised edition 1949. The work is in the public domain.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. / 1949-utg. (falt i det fri)

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About the dish

Fårikål appeared in Stor kokebok as early as 1914 and shows Erken's philosophy in practice: simple Norwegian ingredients, minimal waste, maximum flavor.

How to make it

  1. 1

    Layer in the pot

    Layer the meat and cabbage in a roomy pot. Start with meat on the bottom. Scatter salt and pepper between the layers.

  2. 2

    Bring to a boil and simmer

    Pour in the water, bring to a boil, and let the dish simmer over low heat until the meat is tender.

Changes from the original

Quantities converted to metric measurements. The method is largely unchanged from 1914.

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

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (rå OCR, s. 287) → 1949 (rå OCR)~29% av teksten endretfjernetlagt til
[Transkripsjon fra 1914-utgaven 1949-utgaven legges inn her]

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Frequently asked questions

How old is Erken's fårikål recipe?
It appeared in the first edition of Stor kokebok from 1914.

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