Fårikål, (or mutt in cabbage) recipe
Video with instructions to make this dish
Remember that people has their own versions they like. Be inspired.
This is not the most tasty dish in the Norwegian cuisine. But, you can spice it up if you want. Look below for more tiops.
Fårikål meat is meat from the shoulder, neck, breast, and flank, and is excellent for making fårikål. This meat contains bone and a bit more fat, which makes it juicy and flavorful. Fårikål meat is considered boiling meat and needs to boil/simmer for 1.5–2 hours until the meat is so tender that it comes off the bones. In some recipes, the meat should be browned before cooking. Fårikål meat from mutton requires a longer cooking time than fårikål meat from lamb. Allow about 3 hours of cooking time.
It is normally used 250-350 grams meat per person. And you can also try meat from other animals like deer, reindeer, elk/moose, beef or pork.
The recipe below is for 4 portions.
| Fårikål (mutt in cabbage) | Version 1 | Version 2 | Version 3 |
| Fårikål meat | 1,5 kilo | 2 kilo | 2 kilo |
| Savoy Cabbage | 1,5 kilo | 2 kilo | 2 kilo |
| Water | 3 decilitre | 3 decilitre | 1 to 1,5 litre |
| Whole black pepper | 4 teaspoons | 5 teaspoons | 1 tablespoon |
| Salt | 2 teaspoons | 2,5 teaspoons | |
| Potato starch or wheat flour | Used to thicken the mix | Used to thicken the mix | Used to thicken the mix |
| Shallot (onion) | 5 shallots | ||
| Garlic | 3 cloves | ||
| Anise | 1 star | ||
| Bay leaves | 2 leaves |
How to make this dish:
- Split the cabbage head into boat shapes.Remove ugly leaves if needed.
- As a alternative you can also you can add the wheat flour, salt and some pepper to a bowl and dip and roll the meat in the mix. In a frying pan add butter and cooking oil. First fry the onion and garlic on medium heat. And then fry the meat on high heat.With butter and oil you can fry hotter. Add the meat to the pan after. The frying juice in the frying pan can be added to the pan with the rest of the meat and cabbage as a flavor enhancher.
- Place the meat and cabbage in layers in a pan, try a 5 litre to see if it fits or a larger one (meat at the bottom with the fatty side down). Sprinkle salt and pepper between the layers. The peppercorns can optionally be placed in a special pepper holder. (Some also prefer to thicken the fårikål. In that case, sprinkle a little wheat flour—about 1–2 tablespoons per 4 servings—between the layers).
- Add water to the pan. Boil the water, put the lid on, and lower the heat. Let the fårikål simmer until the meat is tender (until it comes off the bone), about 2 to 2.5 hours. You can also try to boil the meat 1 hour with everything else than the cabbage, and then adding the cabbage since the meat needs more time to cook.
- To add more flavor you can add 1 star of anise and/or 2 bay leaves too. Also add 1 bunch fresh herbs (thyme/rosemary/oregano) if you want to give it even more flavor.
- The fårikål is served piping hot with boiled potatoes and some chopped parsley on top.