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Fårikål II (Norwegian Lamb and Cabbage Stew)

Fårikål II from Erken's Stor kokebok (1914, pp. 239–240): raw mutton (breast/shoulder) is floured and layered in a pot with blanched cabbage, whole peppercorns, and salt, moistened halfway up with boiling water, and cooked covered for about 3 hours.

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

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About the dish

The second of Erken's two fårikål variants, and the one closest to today's recipe: raw meat floured and layered with cabbage, pepper, and salt, and cooked long under a lid. The flour coating thickens the stock by itself.

How to make it

  1. 1

    Prepare the meat

    Cut up the meat, wash it in lukewarm water, dry it well, and turn the pieces in wheat flour.

  2. 2

    Layer it up

    Layer the meat in the pot with the cleaned, blanched, and cut-up cabbage, and scatter whole peppercorns and salt between the layers.

  3. 3

    Add the water

    Pour boiling water over it so that it stands halfway up the meat.

  4. 4

    Cook until tender

    Cook covered until everything is tender, about 3 hours.

Changes from the original

Measurements converted to modern units (tbsp = 15 ml); "2 to 2½ kg" set at 2.25 kg. The method has been divided into numbered steps in modern Norwegian, otherwise unchanged.

In stores now

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

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

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 239) → 1949 (korrekturlest, s. 268)~81% av teksten endretfjernetlagt til
2 à 2½ Ingredienser: 2—2½ kg. kjøt 1 stort kaalhode 1 spiseske hel pepper 1 spiseske kjøtt salt vann 3 kg. kål Saus: 50 gr. smør 50 gr. hvetemel vand. 1 spiseskje hel pepper. Kjøttet — bryst eller bog — ophugges, vaskes i lunkent vand, tørres, meles og lægges lagvis vann; hugges i gryten med den rensede, forvellede, opskaarne kaal, pepper og salt; overheldes med det kokende vand, saa meget, passende stykker, settes over i så meget kokende, saltet vann, at det staar halvt nettop står op ad til kjøttet; skummes når det koker op; småkoker under lok, lokk ½ time, optas. Smøret smeltes, irøres melet, spes med den silte kraft; heri legges kjøttet lagvis med den rensede, forvellede, opskårne kål, samt pepperen, innlagt i en liten ren, tilbundet lerretspose. Småtrekker under lokk til alt er mørt, ca. minst i 3 timer.

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Frequently asked questions

Which cut of meat is used in this fårikål?
Breast or shoulder of mutton/lamb, about 2–2.5 kg for 8 servings. The meat is cut up, washed in lukewarm water, dried, and dredged in flour before it goes into the pot.
How long should the fårikål cook?
Covered for about 3 hours, until both the meat and cabbage are completely tender. The total time including preparation is around 205 minutes.
How much water should I use?
Just enough boiling water so that it stands halfway up the meat. The cabbage and meat are layered with pepper and salt before the water is poured over.
What is special about this version?
The cabbage is blanched before it is cut up and layered, and the meat is floured (50 g wheat flour) so that the stock thickens on its own as it cooks. This recipe is Fårikål II from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 239.

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