Which cuts suit this fårikål?

The recipe calls for breast or shoulder of mutton/lamb, about 2–2½ kg, chopped into suitable pieces.

How long should the fårikål cook?

The meat is pre-boiled for about 20 minutes (⅓ hour) in salted water. It is then layered with cabbage and cooked, covered, for at least 3 hours, until everything is tender – around 4 hours in all.

How is the pepper used, and why is the stock thickened?

A tablespoon of whole pepper is placed in a small, clean linen bag that is tied shut and cooked along with the dish – then it is easy to remove. The stock is thickened with a roux of 50 g butter and 50 g wheat flour, so the sauce becomes thicker than in modern fårikål.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (1914), page 239, intended for 8 servings.

Fårikål I (Mutton and Cabbage I)

Name: Fårikål I (Mutton and Cabbage I)
Prep time: 35 min
Cook time: 3 h 35 min
Total time: 4 h 10 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 2.25 kg mutton (breast or shoulder, in suitable pieces); 1 pcs large head of cabbage (cleaned and cut into wedges); 1 tbsp whole pepper (in a linen bag or tea strainer); 50 g butter; 50 g wheat flour; salt (for the cooking water); water (boiling, so it comes just up to the meat)

Fårikål I (mutton and cabbage, Norway's national dish) from Erken's Stor kokebok (1914, p. 239): mutton breast/shoulder is briefly pre-boiled in salted water, the stock is strained and used for a butter-and-flour sauce, and the meat is layered with blanched cabbage and a bag of whole pepper and cooked tender for at least 3 hours.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 239 (falt i det fri)

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About the dish

Two versions of fårikål stand side by side in Stor kokebok. Version I cooks the meat separately first and then layers it in a thickened butter-and-flour sauce made from the stock – a richer, more "sauce-based" fårikål than today's usual method.

How to make it

1
Wash and cut the meat
Wash the mutton in lukewarm water and chop it into suitable pieces.
2
Pre-boil the meat
Place the meat in enough boiling, salted water that it comes just up to the meat. Skim well when it comes to a boil, and let it simmer, covered, for about 20 minutes. Take out the meat and strain the stock.
3
Make the thickened sauce
Melt the butter, stir in the flour, and thin with the strained stock to a smooth sauce.
4
Layer it up
Layer the meat in the sauce together with cleaned, blanched, and cut-up cabbage. Add the bag of whole pepper.
5
Cook tender
Cook, covered, until everything is tender, at least 3 hours. Season with salt before serving.

Changes from the original

Quantities have been converted to modern measures (1 tablespoon ≈ 15 ml, grams kept). "2 to 2½ kg" has been set at 2.25 kg as a starting point. Otherwise the method is unchanged, only written in modern Norwegian with numbered steps. The pepper bag can be replaced by a tea strainer or a coffee-filter pouch.

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

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Frequently asked questions

Which cuts suit this fårikål?: The recipe calls for breast or shoulder of mutton/lamb, about 2–2½ kg, chopped into suitable pieces.
How long should the fårikål cook?: The meat is pre-boiled for about 20 minutes (⅓ hour) in salted water. It is then layered with cabbage and cooked, covered, for at least 3 hours, until everything is tender – around 4 hours in all.
How is the pepper used, and why is the stock thickened?: A tablespoon of whole pepper is placed in a small, clean linen bag that is tied shut and cooked along with the dish – then it is easy to remove. The stock is thickened with a roux of 50 g butter and 50 g wheat flour, so the sauce becomes thicker than in modern fårikål.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok (1914), page 239, intended for 8 servings.

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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