*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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.
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.
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!
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.
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.