Frikl Norwegian Lamb And Cabbage Stew Recipes
FåRIKåL - NORWEGIAN LAMB AND CABBAGE STEW
A simple-to-make stew that freezes well and tastes even better reheated. Probably because of the pepper-corns giving off more taste then. I have made a video of the preparation of this dish, and that can be seen at http://www.youtube.com/watch?v=pw6B76PqdRU
Provided by Marianne in Switzer
Categories Stew
Time 2h20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Slice the cabbage into "boats", just radiating slices from the middle, out.
- Find the fattiest bits of meat and place one layer of that on the bottom of the pot.
- Add a layer of cabbage.
- Strew quite a bit of the pepper-corns, salt and flour over.
- Repeat until you reach the top of the pot, or you run out of meat and cabbage. Cabbage is the top layer.
Nutrition Facts : Calories 939.5, Fat 50.4, SaturatedFat 20.8, Cholesterol 264, Sodium 2636.8, Carbohydrate 44.7, Fiber 16.9, Sugar 20, Protein 79.4
LAMB AND CABBAGE STEW
Make and share this Lamb and Cabbage Stew recipe from Food.com.
Provided by CJAY8248
Categories Lamb/Sheep
Time 2h30m
Yield 1 pot of stew, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 300*. Trim the cabbage of any discolored outer leaves. Core it and slice it into slim wedges.
- In a large Dutch oven or kettle, layer 1/3 of the lamb, generous sprinklings of salt and pepper, and 1/3 each of the flour and cabbage. Repeat twice more.
- Pour in the beef stock, and set the Dutch oven over moderate heat. Bring the broth to a simmer.
- Cover the Dutch oven and transfer it to the oven. Bake for 2 hours, until the lamb is tender.
- In the meantime, prepare the roux by melting the butter in a frying pan and stirring in the flour. Cook for a few minutes over medium heat.
- Remove the Dutch oven from the oven. Drain the juices into a medium saucepan, skimming off the fat. Quickly whisk in the roux, and simmer until thickened.
- Whisk in the sour cream or heavy cream and season to taste. Pour the gravy back into the Dutch oven.
- Serve with cooked unpeeled new potatoes if you wish.
FARIKAL
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.
Provided by KATHYANN9
Categories World Cuisine Recipes European Scandinavian
Time 4h
Yield 4
Number Of Ingredients 5
Steps:
- 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.
- Bring to a boil, then simmer over low heat for 2 hours. Remove the package of peppercorns before serving.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 18.3 g, Cholesterol 21.6 mg, Fat 2 g, Fiber 7.9 g, Protein 11 g, SaturatedFat 0.7 g, Sodium 70.3 mg, Sugar 9.5 g
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