This was exciting Pal, my mother made this a lot when we were kids, thats 70 years ago!!! She's gone now, obviously, and I have craved this dish but was not sure how she made it. So thank you, I will now try it, I didn't even know it was made with lamb!! We live in Canada, we emigrated from Oslo 65 years ago and this might go over as a really good dish
First time I had this, it was cooked over a firepit, with lots of friends gathered around on stargazers. One of the tasitiest stews I've ever had. Its becoming a regular favourite
I love Farikal. I first tasted it while visiting my brother and sister in law in Norway 45 years ago. I love Norway and all my Norwegian relatives. Also the Cream cakes are amazing in Norway xxx
Takk As an American living in Norway I finally had my stew past the test with my Family here In Vestland. Excellent description and fun facts hope to see more....
Just learning Norwegian so thought I'd check out the food and culture. That kårikål looks delicious I could see that meat would melt in your mouth. So simple, like most of the best dishes. Thanks pal 👍
Hahaha.... This is so well made and put together Pål! Damn you have put some thought behind making this! Love the cut in's, the voiceover is spot on and the small amount of humor just completes the whole thing. Brilliant and really inspiring. Keep it up! Takk 👏🏻
Tusen takk, I really appreciate your comment :) I'm glad you enjoyed the video, it takes some time to make these, as you probably know well yourself, but it's also quite fun!
@@norwaywithpal Ooohh yes, it takes some time but it is totally worth it 🔥 And i really appreciate other doing so much to entertain others in this way. Great stuff, and I can't wait to see more from you. Cheers
Norwegian cousine is very, very different from what I'm used to, Italian one. It's funny to tell my friends about the dishes I've tried, like the boiler half sheep head, lutefisk, ecc. I'll prepare this one for my family!
I tried your recipe for meatballs at Christmas. They were excellent. My pot of "sheep in cabbage" is almost done cooking. It smells delicious. Thanks for sharing!
Cool! I was told by a friend from SA here in Norway that you eat sheeps head in SA. I can’t remember the name of what you call it, but in Norway it’s called Smalahove, and it’s a very traditional dish in the western parts of Norway. Good luck on making fårikål!
@@norwaywithpal I am from a line of King Shaka Zulu, and in my language we call it “inhloko”. Our country is so diverse, and we have so many cuisines ranging from Zulu, Xhosa, Afrikaans and other. The “braai” is our favourite in the country. It’s not specific to any one cultural group. It transcends the country’s turbulent past to bringing the nation together.
@@Huios1000 Braai was the word, thank you. Who would have known a a sheep dish can contribute bringing the country together. It would have been interesting to try some lamb/sheep dishes in SA some day!
Looks so nice. I'm of half Norwegian ancestry and had never even heard of this national dish. We didn't really have access to lamb much in Minnesota where I grew up. I'm gonna make this though!
Har oppdaget nettopp kanalen din! Gården i videoen ser ut som et sted jeg jobbet på for femti år siden i Nordmøre. Gode minner! Mange takk for oppskriften!
We have here also in the Philippines..it's called nilaga...or beef soup..or called bolalu....mix with cabbage and potatoes..nilaga . While bolalu sa cabbage .. potato..and corn..
Not judging The Dish but it amazes me how you could cook it just with... Water! I really didn't know it was possible, as I thought it would burn (because of no oil). But after watching some videos of people cooking Farikal it all makes sense now!
Yea I know it can be surprising to many that there is no oil. But also remember it is a very traditional dish and oil (olive oil, canola oil) was not part of the Norwegian cuisine back in the days.. closest would be butter or some other kind of fat. You should try it out :)
@@norwaywithpal Yes. This dish I can make it myself ehehehe. I don't live in Norway but already have all the ingredients. Btw, the Potatoes are a must? Or you just added it because it's your preference?
@@Rabidanti Yea super easy :P It is usually always served with potatoes yes. So you eat less stew I guess..hehe.. You want the stew to last for several days, since is taste even better on day 2 & 3 Some also serve it with "flatbrød". Flat bread. Kind of like a paper thin crispy bread, and you can put some butter on it. Google it for a recipe.
My father was Norwegian and went by the name of Pal even though his real name was Eugene. This is a great recipe that I will try with Rye bread and homemade butter.
Great!! This farikal recipe is healthy and tasty at the same time! We have a popular native dish called mutton kosha, cooked with either mutton or lamb,in our cultural community. It is tasty but is very rich,spicy and oily. Now I can simply cook farikal, and enjoy the lamb without worrying about my health and digestion. Thanks 😊.
Hey! Glad you liked the recipe. Spice and oil can sure make food tasty, but there was none of that (except for salt and pepper) in the traditional Norwegian cuisine. Anyways, I love this dish and its amazing how such simple ingredients can give such rich flavor
Flott laget Pål! Fikk lyst på fårikål når jeg så på denne. Du er også en god representant for den flotte landet vårt. Så jeg spanderte på deg både en like og en subscribe. 🙂 Hilsen Alv i Bergen
It just takes time and good ingredients?! So I have to try this! Fortunately there is a well sorted turkish butcher just a few doors from my flat to get 1st class Bio Lamb Meat and there are a lot of turkish and arabian groceries nearby...
Not a regional preference, just a personal preference. My mother never did this, and I especially can't do it now since my wife is gluten-allergic. To be honest it does not change the flavor, it has more to do with the texture. Flour will make it a bit thicker. Try with both and see what you like :)
I want to move to Norway from Japan as an architect. I got advice from a Swedish architect that I have to improve my English despite my English is already B2 level. My goal is permanent residence permit in Norway. So, Im getting ready to learn Norwegian and nordic architecture than English. What do you think the most important thing between Architecture, English and Norwegian?
Hi there, nice that you are planning to move to Norway. Maybe its not the answer you are looking for, but I think all three are important to know.. Good luck!
@@knmm247 hehe yea. I'll see what I can do.. We have something in Norway called "makrell i tomat", its basically canned mackerel in tomato sauce. Norwegians put it only on bread, but my girlfriend puts it on rice(!) It looks crazy to a Norwegian, but perhaps not for a Filipino/a...
Nå har jeg begynt å sende til norsk-amerikanske Facebook-grupper, og da blir overskriften på engelsk, bra! Men oppskriften bør også være det, for nå må jeg oversette den sjøl.
Min reviderte oversettelse: Translation of the text with the recipe: Autumn has arrived and it's time to make lamb and cabbage stew, Norway's national dish. This dish is simple but tastes very good. It may be hard to believe, but during the cooking process it will be better than the few ingredients combined would suggest. It is a kind of magical alchemy that happens while it simmers on the stove for hours. For this fairly large portion I used: Two medium-sized cabbages 2 kilos of lamb Black whole pepper Salt About 1.3 liters of water (you may need less depending on how you use the boiler) Potatoes. This is enough for four adults, or if it is for two then you will have 'fårikål' for a couple of days. It actually tastes better on day two. Bon appétit! If you liked the video then please press the "like" button and leave a comment. Thank you for watching! Pål
Heisann, takk for at du deler den videre! Ja TH-cam ser hvor brukerene er fra, og avhengig av det serverer norsk eller engelsk tekst. Jeg trodde oppskriften skulle være oversatt, men jeg skal ta en kikk igjen og gjøre noen endringer ut i fra din reviderte oversettelse. Takk igjen :)
@@norwaywithpal as long as its made and eaten by norwegian its always going to be norwegian dish!! We shouldn't deny the wonderful blessings our Creator has provided us to make use on this bountiful Earth. herbs and spices have no nationality!
@@norwaywithpal we should embrace change and improvement not stick to how things were done in the past! People used to burn witches alive for making herbal remedies and murder scientists because they said Earth was round not flat! PEACE!
@@hassanalbasirjamal7013 haha I think we are on the same page there, but a recipe does not have to change just for the sake of changing it. Btw I have no intention of burning anyone saying they should have more spice in "my" stew ;)
This was exciting Pal, my mother made this a lot when we were kids, thats 70 years ago!!! She's gone now, obviously, and I have craved this dish but was not sure how she made it. So thank you, I will now try it, I didn't even know it was made with lamb!! We live in Canada, we emigrated from Oslo 65 years ago and this might go over as a really good dish
Cool! It used to be made with older sheep back in the days, but now it’s only lamb.
Thanks for your comments! My wife is from Edmonton btw
Don't have a clue how I ended up here, but is what I'll try this evening. Thank you.
You won’t regret it! :)
I need to make this for my husband who is half Norwegian!
He would LOVE it!
Thank you for sharing love lamb, sheep love recipe
First time I had this, it was cooked over a firepit, with lots of friends gathered around on stargazers. One of the tasitiest stews I've ever had. Its becoming a regular favourite
That sounds like a wonderful setting to enjoy this dish in! :)
Thanks Pål for adding another dish to my lists of food I need to try when in Norway next time.
You welcome Rachel! I'll cook up a pot for you next time you are here
I love Farikal. I first tasted it while visiting my brother and sister in law in Norway 45 years ago. I love Norway and all my Norwegian relatives. Also the Cream cakes are amazing in Norway xxx
Takk As an American living in Norway I finally had my stew past the test with my Family here In Vestland. Excellent description and fun facts hope to see more....
That is great to hear :) More will come, I am thinking of making one with Kjøttkaker i brun saus.
Will cook this for my Norwegian husband for our Canadian Thanksgiving! Thanks for making an easy to follow recipe! 🎉
He will love you even more for that :)
@@norwaywithpal tusen takk! 😊
@@leahtipay6738 Bare hyggeli :)
Just learning Norwegian so thought I'd check out the food and culture. That kårikål looks delicious I could see that meat would melt in your mouth. So simple, like most of the best dishes. Thanks pal 👍
Hei hei! Thanks for checking out my fårikål video. Lykke til med å lære norsk
Hahaha.... This is so well made and put together Pål! Damn you have put some thought behind making this! Love the cut in's, the voiceover is spot on and the small amount of humor just completes the whole thing. Brilliant and really inspiring. Keep it up! Takk 👏🏻
Tusen takk, I really appreciate your comment :) I'm glad you enjoyed the video, it takes some time to make these, as you probably know well yourself, but it's also quite fun!
@@norwaywithpal Ooohh yes, it takes some time but it is totally worth it 🔥 And i really appreciate other doing so much to entertain others in this way. Great stuff, and I can't wait to see more from you. Cheers
Wife and me are gonna try making Fårikål here in Brazil!
Great! I hope you’ll like it 😋
Norwegian cousine is very, very different from what I'm used to, Italian one. It's funny to tell my friends about the dishes I've tried, like the boiler half sheep head, lutefisk, ecc.
I'll prepare this one for my family!
hehe very similar for sure! Except for the stoccafisso, which I've heard you eat in some regions in Italy.
giving a try tonight greetings from a mexican in the Netherlands, cool video!
Enjoy! I hope you'll like it
Exactly what I was hoping to find in a video. Thank you!
Glad to hear it!
I tried your recipe for meatballs at Christmas. They were excellent. My pot of "sheep in cabbage" is almost done cooking. It smells delicious. Thanks for sharing!
yay! So glad to hear that :) Enjoy the fårikål
Looking forward to making this as it’s winter in South Africa 🇿🇦 Thanks
Cool! I was told by a friend from SA here in Norway that you eat sheeps head in SA. I can’t remember the name of what you call it, but in Norway it’s called Smalahove, and it’s a very traditional dish in the western parts of Norway. Good luck on making fårikål!
@@norwaywithpal I am from a line of King Shaka Zulu, and in my language we call it “inhloko”. Our country is so diverse, and we have so many cuisines ranging from Zulu, Xhosa, Afrikaans and other. The “braai” is our favourite in the country. It’s not specific to any one cultural group. It transcends the country’s turbulent past to bringing the nation together.
@@Huios1000 Braai was the word, thank you. Who would have known a a sheep dish can contribute bringing the country together. It would have been interesting to try some lamb/sheep dishes in SA some day!
Looks so nice. I'm of half Norwegian ancestry and had never even heard of this national dish. We didn't really have access to lamb much in Minnesota where I grew up. I'm gonna make this though!
It's quite tasty! I know lamb can be hard to find in the US. Regular sheep meat also works well. Thanks for watching the episode!
Next time you're back in the area drop by the Harbor View Cafe in Pepin, WI. That's where I discovered this dish - it's delicious!
Har oppdaget nettopp kanalen din! Gården i videoen ser ut som et sted jeg jobbet på for femti år siden i Nordmøre. Gode minner! Mange takk for oppskriften!
Hei Olof! Jeg visst ikke hvor i landet denne gården var, men Nordmøre kan sikkert stemme! Takk for at du så på videoen
Thank you, Pal, for another well thought out video with your usual humor and insertion of fun clips. Farikal looks delicious.
Thanks Janet! If you ever come to Norway during fall time make sure to try it out
We have here also in the Philippines..it's called nilaga...or beef soup..or called bolalu....mix with cabbage and potatoes..nilaga .
While bolalu sa cabbage .. potato..and corn..
Sounds good! But the difference in flavor between using beef and lamb is huge
Another great video Pål! I love to watch all of them and want to return to Norway!
Thanks Trisha, I'll cook you a pot of the stew next time you come to Norway!
More like this please. I am making this now, and can't wait to see what this tastes like. Takk
Tusen takk for watching ! I hope you liked the dish 👍
@@norwaywithpal I loved it. Making your kjøttkaker recipe tomorrow.
@@daveyoung3825 Great! I hope they tasted good :D
Hopefully I can get Mariane to cook a pot of Farikal. I didn't realize you are a chief!!!
I hope so John, or maybe you can give it a try yourself ;)
Currently making it. First time ever. My mom used to make it in my childhood.
Great! I hope it turned out well:)
@@norwaywithpal Det gikk ganske bra 🙃
Så bra! @@siwray3278
paul your dish is fantastic ....
Tusen takk, thank you! Glad you like it :)
Not judging The Dish but it amazes me how you could cook it just with... Water!
I really didn't know it was possible, as I thought it would burn (because of no oil).
But after watching some videos of people cooking Farikal it all makes sense now!
Yea I know it can be surprising to many that there is no oil. But also remember it is a very traditional dish and oil (olive oil, canola oil) was not part of the Norwegian cuisine back in the days.. closest would be butter or some other kind of fat.
You should try it out :)
@@norwaywithpal Yes. This dish I can make it myself ehehehe. I don't live in Norway but already have all the ingredients.
Btw, the Potatoes are a must?
Or you just added it because it's your preference?
@@Rabidanti Yea super easy :P
It is usually always served with potatoes yes. So you eat less stew I guess..hehe.. You want the stew to last for several days, since is taste even better on day 2 & 3
Some also serve it with "flatbrød". Flat bread. Kind of like a paper thin crispy bread, and you can put some butter on it. Google it for a recipe.
@@norwaywithpal okay. Thanks Sir.
My father was Norwegian and went by the name of Pal even though his real name was Eugene. This is a great recipe that I will try with Rye bread and homemade butter.
Nice! I’m glad you like the recipe 👍
Vou fazer para experimentar, looks like good.
Great!! This farikal recipe is healthy and tasty at the same time! We have a popular native dish called mutton kosha, cooked with either mutton or lamb,in our cultural community. It is tasty but is very rich,spicy and oily. Now I can simply cook farikal, and enjoy the lamb without worrying about my health and digestion. Thanks 😊.
Hey! Glad you liked the recipe. Spice and oil can sure make food tasty, but there was none of that (except for salt and pepper) in the traditional Norwegian cuisine. Anyways, I love this dish and its amazing how such simple ingredients can give such rich flavor
Nice combination
Thanks, I think so too :)
I wanna learn more from you. Coz I can learn dishes and it’s cultural base. Language knowledge as well
That's nice to hear. More episodes will come. Take care
It looks delicious.interesting you did not use and butter or oil in the recipe
It’s very tasty! Not much oil used in traditional Norwegian cooking. Butter yes, but not in this one :)
That looks very tasty! I’ll definitely try it.
You should, I'll cook you a pot next time you are in Norway :)
Trying it today. Fingers crossed 😅
Great! Let me know how it goes:)
Thanks for the lesson.
You welcome, thanks for watching!
Så proffsigt och snyggt gjort Pål! Härligt!
Takk for det Håkan, det var hyggelig å høre :) Jeg vil lage en film om gamla stan en gang når tilværelsen blir mer normal
Looks! Yummy!
It sure is!
awesome!
Lekker man
Can you make KOMPE also? The national dish from south part of Norway. With salty meat in the middle.
Never made Kompe, only eaten it a few times. It's not very common where I grew up. But I would have liked to try make it!
Flott laget Pål! Fikk lyst på fårikål når jeg så på denne. Du er også en god representant for den flotte landet vårt. Så jeg spanderte på deg både en like og en subscribe. 🙂 Hilsen Alv i Bergen
Takker og bukker for like & subscribe 🤗 hyggelig å høre at du likte episoden
There is kål in skål 🍻 😁
Fårikål 🐑🥬🥔😋
One of my many favourites 💛
Hehe (s)kål 🍻
I miss Kiwi!!
Veldig bra
Tusen takk!
It just takes time and good ingredients?! So I have to try this! Fortunately there is a well sorted turkish butcher just a few doors from my flat to get 1st class Bio Lamb Meat and there are a lot of turkish and arabian groceries nearby...
Yes exactly! A turkish butcher would have exactly what you need. Try get some meat with the bone on it, as it give a lot of extra flavor
I read elsewhere that you should sprinke some flour on the cabage layers about a tbs or two. Is adding flour a regional preference?
Not a regional preference, just a personal preference. My mother never did this, and I especially can't do it now since my wife is gluten-allergic. To be honest it does not change the flavor, it has more to do with the texture. Flour will make it a bit thicker. Try with both and see what you like :)
That Looks good and Could I make it with a boneless lamb Leg roast? And I also was considering would it work if I added some bacon ?
Thank you! Bacon enhances any dish does it not? :) I think we are all free to experiment, and I'd love to hear back about how it went.
Hei Pål! Looks delicious...but I have a question here ok, I wonder if the meat can be seared before putting the stew together to cook?
Hi Naomi, yes for sure, but it would be an untraditional way to make the dish, and I guess it would taste a bit different.
I want to move to Norway from Japan as an architect. I got advice from a Swedish architect that I have to improve my English despite my English is already B2 level. My goal is permanent residence permit in Norway. So, Im getting ready to learn Norwegian and nordic architecture than English. What do you think the most important thing between Architecture, English and Norwegian?
P.S. I’m 25
Hi there, nice that you are planning to move to Norway. Maybe its not the answer you are looking for, but I think all three are important to know.. Good luck!
@@norwaywithpal Thank you, I’m glad to hear you!!
I am definitely going to make this, do you not have to brown off the meat then?
Nope, don’t brown the meat :)
Thank you!
You are welcome 🙏 thanks for watching
Yum yum
3:17 I don't think the outer cabbage layers are damaged. I eat that. Especially when I cook it.
Good for you! I find that it varies from cabbage to cabbage
I saw sriracha and datu puti vinegar. Are you also into Filipino cooking??
haha good observation! My girlfriend's mother is from the Philippines, so from time to time we do some Filipino cooking :)
@@norwaywithpal awesome!! Very nice. Cause I’m Filipino haha. Would love for you to do a mix of a Norwegian dish with a Filipino dish. An experiment.
@@knmm247 hehe yea. I'll see what I can do..
We have something in Norway called "makrell i tomat", its basically canned mackerel in tomato sauce. Norwegians put it only on bread, but my girlfriend puts it on rice(!) It looks crazy to a Norwegian, but perhaps not for a Filipino/a...
@@norwaywithpal hahah yeah, rice is life to a Filipino/a. Got to have rice on literally everything.
Can I use the leg lamb ?
You can use any part of the lamb!
thanks
Bare hyggelig , you welcome :)
👌👌👌
Thanks :)
Overskriften og brødteksten burde vel vært på engelsk?
Nå har jeg begynt å sende til norsk-amerikanske Facebook-grupper, og da blir overskriften på engelsk, bra! Men oppskriften bør også være det, for nå må jeg oversette den sjøl.
Min reviderte oversettelse:
Translation of the text with the recipe:
Autumn has arrived and it's time to make lamb and cabbage stew, Norway's national dish. This dish is simple but tastes very good. It may be hard to believe, but during the cooking process it will be better than the few ingredients combined would suggest. It is a kind of magical alchemy that happens while it simmers on the stove for hours.
For this fairly large portion I used:
Two medium-sized cabbages
2 kilos of lamb
Black whole pepper
Salt
About 1.3 liters of water (you may need less depending on how you use the boiler)
Potatoes.
This is enough for four adults, or if it is for two then you will have 'fårikål' for a couple of days. It actually tastes better on day two.
Bon appétit!
If you liked the video then please press the "like" button and leave a comment.
Thank you for watching!
Pål
Heisann, takk for at du deler den videre! Ja TH-cam ser hvor brukerene er fra, og avhengig av det serverer norsk eller engelsk tekst. Jeg trodde oppskriften skulle være oversatt, men jeg skal ta en kikk igjen og gjøre noen endringer ut i fra din reviderte oversettelse. Takk igjen :)
Vi lager dette ikveld, Judy ville legge oppi poteter og persille, men jeg sa neeeiiiii, ikke kom og rot med 600-800 års tradisjoner...uff :-)
nei nei, ingen poteter og persille..hehe... håper det smakte godt :)
Skål!
Skål! 🍻
Isnt it a bit bland?
Try addinnd 2 medium onions some garlic and ginger and I'm sure the dish would taste much better!
@@MujibmmThe hehe, that is a good idea, but it would be a whole other dish then. It taste quite delicious the way it is
For a Norwegian, this is Valhalla
lol :)
🇰🇪🇰🇪🇰🇪❤️
or Kompe
hehe yea, unfortunately I have zero experience making that dish..
Nice video😅 but u seems lonely 😢
Doesn’t look good for me !
Everyone can't love it ;)
Hakke laga fårikål på 20 år
På tide da 😅
@@norwaywithpal Har ikke vært i gnore
Add more spice please!!! Peppercorn, red chili, cumin, coriander, star anise, cinnamon, whatever u like!!
hehe, I could, and I'm sure it would have worked well, but then it would not be the Norwegian national dish anymore ;)
@@norwaywithpal as long as its made and eaten by norwegian its always going to be norwegian dish!! We shouldn't deny the wonderful blessings our Creator has provided us to make use on this bountiful Earth. herbs and spices have no nationality!
@@hassanalbasirjamal7013 That is true, but sometimes one can choose to stick to tradition, and that is what I did ;)
@@norwaywithpal we should embrace change and improvement not stick to how things were done in the past! People used to burn witches alive for making herbal remedies and murder scientists because they said Earth was round not flat! PEACE!
@@hassanalbasirjamal7013 haha I think we are on the same page there, but a recipe does not have to change just for the sake of changing it. Btw I have no intention of burning anyone saying they should have more spice in "my" stew ;)