Lamb Casserole

FårikåL in Norwegian

Here is a lamb casserole recipe "all the way from Norway" that we call FårikåL. This is an ideal crock pot meal.

This could easily become your family tradition because it is dangerously delicious. The left-overs are even better. Wow!

Come on, I will tell you how it is done...

Serves 3-4

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

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

Placing all the ingredients into your slow cooker in the morning will

Cut cabbage into wedges
Layer meat, cabbage, sprinkle flour, pepper and salt in between. Finish with cabbage on top.
Pour boiling water over and turn on your crock pot.

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 corns, or warn your guests to move them to the side. I personally like the taste of the pepper corns, but that is my preference.

Using whole pepper corns instead of freshly ground pepper gives this dish a much better flavor.

My mom often placed pepper corns in cheese cloth bags through-out this dish to prevent little children (me) biting into the whole pepper corns.

Fårikål is served with steamed potatoes and carrots. But any vegetables of your choice will work out fine.

If you have left over liquids with some meat and vegetables - you have a great starter for another meal - Cabbage Soup. I don't waste good leftovers, but freeze them so I can utilize them to make a 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

Ever wondered how the Norwegian Vikings
cooked a leg of lamb? Skip over to Viking Food to find out.

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