This is a popular meat dish from Southern Norway. Lamb and cabbage are layered and stewed with peppercorns. Serve with boiled potatoes that have been sprinkled with parsley.

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Recipe Summary

prep:
2 hrs
cook:
2 hrs
total:
4 hrs
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can. Tie the peppercorns into a small piece of cheesecloth, and place them in the center of the casserole. Pour the water over all, and cover with a lid.

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  • Bring to a boil, then simmer over low heat for 2 hours. Remove the package of peppercorns before serving.

Nutrition Facts

123 calories; protein 11g; carbohydrates 18.3g; fat 2g; cholesterol 21.6mg; sodium 70.3mg. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/26/2007
I love this stuff! I grew up with it, and have made the dish over and over again. I don't know why it would take 2 hours to prepare it though - about 30 minutes is more like it, and the dish will benefit from cooking longer than 2 hours. Beside that - this is the way I have made this dish for the last 30 years. And - don't forget to serve it with boiled potatoes. All traditional Norwegian recipes, more or less, are served with boiled potatoes. Faarikaal - which means sheep in cabbage - is even better the next day. Make a huge pot full, I use a big stock pot - and enjoy this meal for at least two days! Read More
(38)

Most helpful critical review

Rating: 3 stars
09/26/2017
Three stars because you didn't add the flour. I'm married to a Norwegian, have eaten fårikål many, many, times here in Norway. As a matter of fact had it today here in Norway...''tis the season for it. You forgot the flour on top of each layer of cabbage...about a teaspoon or two. And I saw a comment below of someone adding a bunch of spices and vegetables. Knock yourself out but then you're not making fåkirål. Your making some stew with vegetables and lamb. Read More
(6)
17 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/26/2007
I love this stuff! I grew up with it, and have made the dish over and over again. I don't know why it would take 2 hours to prepare it though - about 30 minutes is more like it, and the dish will benefit from cooking longer than 2 hours. Beside that - this is the way I have made this dish for the last 30 years. And - don't forget to serve it with boiled potatoes. All traditional Norwegian recipes, more or less, are served with boiled potatoes. Faarikaal - which means sheep in cabbage - is even better the next day. Make a huge pot full, I use a big stock pot - and enjoy this meal for at least two days! Read More
(38)
Rating: 5 stars
12/16/2008
I love farikal! Just a little tip: Most norwegians just sprinkle the pepper between the layers of lamb and cabbage. The taste is much better that way. A little more work to eat it but well worth it. Read More
(22)
Rating: 4 stars
01/17/2008
I thought this recipe was good but a little on the bland side for serving guests. I am Ukranian background and shared it with my mother and she loved it. However we grew up with rather bland dishes and it actually brought back some fond memories of my grandmother's kitchen and cooking for both of us. The only difference is that my mother thought my greatgrandmother added some tomatoes so possibly I would try adding a small can of stewed tomatoes the next time I made it. Read More
(15)
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Rating: 5 stars
11/16/2007
Fabulous! I really enjoyed this--it was very easy to make. (I may be biased since I grew up eating Norwegian food) Either way thanks for posting! Read More
(9)
Rating: 4 stars
01/27/2011
I made this a while ago and I'm finally getting around to rating and reviewing this. It was good. I used lamb necks for stewing since the bones add such great flavor and the meat is so tender. It was a little to peppery for other people in my family but I liked it well enough. There is some room for improvement though in the addition of a few more spices. Read More
(7)
Rating: 3 stars
09/26/2017
Three stars because you didn't add the flour. I'm married to a Norwegian, have eaten fårikål many, many, times here in Norway. As a matter of fact had it today here in Norway...''tis the season for it. You forgot the flour on top of each layer of cabbage...about a teaspoon or two. And I saw a comment below of someone adding a bunch of spices and vegetables. Knock yourself out but then you're not making fåkirål. Your making some stew with vegetables and lamb. Read More
(6)
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Rating: 5 stars
12/13/2010
Great recipe--simple to make yet soooo flavorful! Based on a reviewer before I added a bit of onion slices of one fresh tomato and used ground pepper. It took about 1 hour of cooking for the ingredients to be tender. Thanks so much for the recipe! Read More
(6)
Rating: 5 stars
04/23/2010
fantastic! i ground the pepper between the layers and added a layer of sliced onion served with boiled potatoes and some dark rye to soak up the excess juice...mmmmmm this will become a regular thing for us. Read More
(5)
Rating: 5 stars
01/25/2016
I love Farikal and our family has been eating it for thirty years. This recipe is very good. My only changes are to add a chopped onion to the cabbage, and to pour 2 tablespoons of flour shaken well in some water over the top of everything. Also as other have suggested, I just sprinkle the peppercorns directly over the cabbage. Everyone in our family eats them. They have softened up after all that cooking and add needed spice to the dish. Read More
(3)