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.

Fårikål II (Norwegian Lamb and Cabbage Stew)

Name: Fårikål II (Norwegian Lamb and Cabbage Stew)
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 2.25 kg mutton (breast or shoulder, cut up); 1 pcs large head of cabbage (cleaned, blanched, and cut up); 1 tbsp whole peppercorns; 1 tbsp salt; 50 g wheat flour (for dredging the meat); water (boiling, until it stands halfway up the meat)

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
Prepare the meat
Cut up the meat, wash it in lukewarm water, dry it well, and turn the pieces in wheat flour.
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
Add the water
Pour boiling water over it so that it stands halfway up the meat.
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.

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

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.

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 268) → Modernised~89% of the text changedremovedadded

~~Ingredienser: 2—2½ kg. kjøtt salt vann 3 kg. kål Saus: 50 gr. smør 50 gr. hvetemel~~ 2,25 kg fårekjøtt (bryst eller bog, opphugget). 1 ~~spiseskje~~ stk stort kålhode (renset, forvellet og oppskåret). 1 ss hel pepper. ~~Kjøttet — bryst eller bog — vaskes~~ 1 ss salt. 50 g hvetemel (til å mele kjøttet). vann (kokende, til det står halvt opp langs kjøttet). Hugg opp kjøttet, vask det i lunkent ~~vann; hugges i passende stykker, settes over i så meget kokende, saltet~~ vann, ~~at det nettop står op til kjøttet; skummes når~~ tørk det ~~koker op; småkoker under lokk ½ time, optas. Smøret smeltes, irøres melet, spes med den silte kraft; heri legges~~ godt og vend stykkene i hvetemel.. Legg kjøttet lagvis i gryten med ~~den rensede, forvellede, opskårne~~ renset, forvellet og oppskåret kål, ~~samt pepperen, innlagt i en liten ren, tilbundet lerretspose. Småtrekker~~ og strø hel pepper og salt mellom lagene.. Hell over kokende vann så det står halvt opp langs kjøttet.. Kok under lokk til alt er mørt, ~~minst i~~ ca. 3 timer.

Note on Modernised

Mål er omregnet til moderne enheter (ss = 15 ml); «2 à 2½ kg» satt til 2,25 kg. Framgangsmåten er delt i nummererte trinn på moderne norsk, ellers uendret.

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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.

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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