Lamb Casserole

Norwegian Fårikål

This Lamb Casserole, which is Fårikål recipe is "all the way from Norway". The translation is Lamb in Cabbage.

This is an ideal crockpot meal and could easily become a family tradition because it is delicious. The left-overs are even better. Wow!

Ingredients
2 pounds lamb cut into serving pieces
1-1/2 or 2 medium size heads of cabbage cut into wedges
1/4 cup flour
1 teaspoon sea salt
4 teaspoons whole black pepper
1-1/2 cup (3 decilitre) boiling water

If you have not used sea salt yet in your cooking, give it a try.

In the morning, place all the ingredients into your slow cooker on the HIGH setting at first until you see it begins to boil, then turn it down to the LOW setting and by dinner time, you should be ready to serve Fårikål.

Preparation of lamb casserole
Cut cabbage into wedges
Layer meat, cabbage, sprinkle flour, pepper, and salt in between the layers. Finish with cabbage wedges on top.
Pour boiling water over and turn on your crockpot.

There will be lots of delicious gravy when the meat is done.

Before serving you may want to remove some of the whole black pepper or warn your guests to move them to the side. I personally like the taste of a few of them, but that is my preference.

Using whole peppercorns instead of freshly ground pepper gives this dish a much better flavor, and very important.

My mom often placed the whole pepper in cheesecloth bags and dotted them through-out this dish to prevent little children (me) from biting into the whole peppercorns. An easy way to make cheesecloth bags is to cut a piece of cheesecloth. Then place a few peppercorns on the cloth and pull the sides together and tie dental floss around it creating a bag.

Fårikål is served with steamed potatoes and carrots. But any vegetables of your choice will work out fine. However, if you are a real Norwegian, steamed whole potatoes are a must with this dish.

OH, in case you didn't know real Norwegians MUST have potatoes with dinner. If you want to say that in Norwegian - you would say it like this: Nordmenn må ha potet med middag.

If you have leftover liquid with some meat and vegetable from the lamb-casserole - you have a great starter for another tasty meal - Cabbage Soup for example. I don't waste good leftovers, but freeze them so I can utilize them to make another meal later.

Here's the "skinny" on tasty and healthy
Foods of Norway
For fabulous lamb recipes; information on great
nutrition and tons of Mark's wisdom jump over to www.grassfedrecipes.com
Ever wondered how the Norwegian Vikings
cooked a leg of lamb? Skip over to Norwegian Viking Food to find out.

Back to Norwegian Recipes after Lamb Casserole

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