Fårikål med tre typer kål – Mutton and Cabbage Stew
September 26, 2022
Last year I posted this Får-i-kål recipe for Fårikålens day! Today I wanted to share a twist on the traditional får-i-kål (Cabbage and mutton stew) recipe as Fårikålens dag is coming up on Thursday.
This twist has three different types of cabbage, and has a bit of Asian tastes to it as well. A bit of Norwegian-Asian fusion if you will!
Yield: 4 servings
Fårikål med tre typer kål - Mutton and Cabbage Stew
Fårikål is a long standing traditional meal in Norway, this recipe is for fårikål (Cabbage and mutton stew) with a bit of a twist that adds some Asian flavors as well!
Prep Time15 minutes
Cook Time1 hour45 minutes
Total Time2 hours
1 kg / 2 lbs lamb meat, bone-in.
2 tablespoons butter.
½ kg / 1 lbs cabbage
1 yellow onion.
2 teaspoons salt.
4 teaspoons whole black peppercorns.
1 bay leaf.
3 dl / 10 oz water.
250 g / ½ lbs red cabbage.
250 g / ½ lbs kale.
2 cloves of garlic.
1 teaspoon grated ginger.
½ dl / 1.5 oz soy sauce.
Sear the meat in a pan with butter. Cut the cabbage in wedges. Cut the onion and carrot in chunks. Layer cabbage, onion, and carrot. Sprinkle salt and pepper between the layers, and add the bay leaf.
Pour in boiling water and bring to a boil. Put on a lid and let it simmer on low heat until the meat is tender, about 1-2 hours.
Finely cut the red cabbage and kale, and cook in a frying pan with butter, garlic, and ginger, for about 3 minutes. Add the soy sauce, and then add the mixture to the pot with meat and cabbage. Let it simmer for an additional 5 minutes.
To go a bit traditional you can serve this with boiled potatoes. But as the recipe is a twist on the traditional, you can further step outside tradition by serving it with rice or noodles instead!