Comments on: Fårikål with Rosemary and Garlic http://mylittlenorway.com/2009/09/farikal-with-rosemary-and-garlic/ discover the kingdom of the North Wed, 23 May 2012 04:08:42 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Nora http://mylittlenorway.com/2009/09/farikal-with-rosemary-and-garlic/comment-page-1/#comment-6297 Nora Sun, 29 Aug 2010 14:10:57 +0000 http://mylittlenorway.com/?p=4672#comment-6297 The Norwegian fårikål-rule is to use same weight cabage as meat. 500 g meat = 500 g cabbage. The Norwegian fårikål-rule is to use same weight cabage as meat. 500 g meat = 500 g cabbage.

]]> By: Henning http://mylittlenorway.com/2009/09/farikal-with-rosemary-and-garlic/comment-page-1/#comment-743 Henning Wed, 23 Sep 2009 02:17:07 +0000 http://mylittlenorway.com/?p=4672#comment-743 Recipe turned out pretty good. I did add some celery and used beef broth for a liquid. I will use more cabbage next time because after two hours, the cabbage was almost dissolved in the liquid. The lamb was certainly tender and practically falling off the bone, however. ____________________ <em><strong>from L-Jay:</strong> That's great! And celery will certainly enhance the flavours in the broth - if you use fresh celery leaves it will add to the colour, making it look and taste 'fresh'. You know, it's funny - when I was writing the recipe I was trying to figure out if the cabbage I had was large, medium or small...lol. In Australian terms it was miniture but I hadn't seen enough cabbages in Norway to know what size Norwegians would consider it. I called it 'medium' but recently I've seen other smaller ones that would now make me call mine 'large-ish'. Hmmm. But you know what, anything goes! That's what I love about traditional Norwegian recipes. For me, I think next time I would also add some swede or sweet potato - even pumpkin for a Halloween special! </em> Recipe turned out pretty good. I did add some celery and used beef broth for a liquid. I will use more cabbage next time because after two hours, the cabbage was almost dissolved in the liquid. The lamb was certainly tender and practically falling off the bone, however.

____________________
from L-Jay:

That’s great! And celery will certainly enhance the flavours in the broth – if you use fresh celery leaves it will add to the colour, making it look and taste ‘fresh’. You know, it’s funny – when I was writing the recipe I was trying to figure out if the cabbage I had was large, medium or small…lol. In Australian terms it was miniture but I hadn’t seen enough cabbages in Norway to know what size Norwegians would consider it. I called it ‘medium’ but recently I’ve seen other smaller ones that would now make me call mine ‘large-ish’. Hmmm. But you know what, anything goes! That’s what I love about traditional Norwegian recipes. For me, I think next time I would also add some swede or sweet potato – even pumpkin for a Halloween special!

]]> By: Jael http://mylittlenorway.com/2009/09/farikal-with-rosemary-and-garlic/comment-page-1/#comment-729 Jael Mon, 14 Sep 2009 21:42:30 +0000 http://mylittlenorway.com/?p=4672#comment-729 MMMmmmmm... wonderful cooking... seems like it's delicious. MMMmmmmm… wonderful cooking… seems like it’s delicious.

]]>