Wednesday, January 25, 2012

Far I Kal ( Lamb & Cabbage )

Lamb & Cabbage, or "Far I Kal " in Norwegian, is delicious! We cooked our lamb & cabbage in a crock pot and found this is a perfect way to cook this meal. Far I Kal is very easy to make, and given we have a home grown supply of lamb this recipe is a natural for us.
  • To make Far I Kal you will need ~
  • 1 1/2 pounds of shoulder or breast of lamb
  • 2 Tablespoons cooking oil
  • 3 cups water
  • 1 head of cabbage
  • 3 Tablespoons flour
  • 1 1/2 teaspoon salt
  • peppercorns, as many as your taste dictates
( We doubled this recipe for our large crock pot.) Cut the lamb into 1 inch cubes. Heat the oil of choice in a large saucepan , dredge the meat in flour seasoned with Johnny's all purpose seasoning, or seasonings of your choice and brown. Then put in the crock pot . Discard outer leaves of cabbage , quarter the cabbage, then layer on top of the lamb. We did this 4 times. 4 layers of lamb & cabbage. Sprinkle liberally with peppercorns between the layers then add the water. We then left the crock pot low for 4 to 6 hours and busied ourselves with all the activities a busy weekend day offers.

Finally ~ time to eat! Look at this lovely dish filled with lamb and cabbage, seasoned with peppercorns.
We served our lamb & cabbage over rice, but most Norwegian Americans choose potatoes for this honor. I s'pose you could use noodles too. This is a versatile dish.
Yum! Home raised lamb and cabbages, easy-peasy and affordable too.
"This dish is said to be better every time you re-heat it. The nineteenth- century Norwegian cookbook writer Olaug Kauken claimed it was best the 7th time around.". Andreas Viestad ' Kitchen of Light'


  1. Soft and succulent. Delicious too I bet.

    1. Oh yes ! I think I cold eat this several times a month, maybe I will have to raise more lamb for our own freezer.