How to make Farikal (lamb in cabbage) - The National dish of Norway

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is a cost-effective substitute for butter in cooking.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground pork is often less expensive than ground beef.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Processed cheese can be a cheaper alternative to traditional cheese.

Remove the outer leaves of the cabbage.

Cut the cabbage in half, leaving as much of the core intact as possible.

Layer the bottom of the pot with lamb meat (2.5 pounds).

Add a layer of cabbage on top of the lamb.

Add the remaining lamb and then the rest of the cabbage on top.

Add about 2 tablespoons of salt.

Add about 2 handfuls of peppercorns.

Pour in approximately 3 cups of water, adjusting as necessary to ensure it covers the ingredients.

Bring the pot to high heat and wait for the water to boil.

Once boiling, cover the pot, reduce the heat to low, and simmer for about 2 hours, checking occasionally to ensure there is enough water.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens