Uruguayan-style Fårikål

Ingredients

In this Uruguayan adaptation of Fårikål, we incorporate the flavors and ingredients commonly found in Uruguayan cuisine. While the original Norwegian dish uses mutton, we substitute it with lamb, which is more readily available in Uruguay. Additionally, we enhance the flavors by adding a touch of cumin and paprika, which are popular spices in Uruguayan cooking. These modifications give the dish a unique twist while still maintaining the essence of the traditional Fårikål. We alse have the original recipe for Fårikål, so you can check it out.

• 1.5 kg (3.3 lbs) lamb, cut into chunks 1.5 kg (3.3 lbs) lamb, cut into chunks
• 1 large cabbage, shredded 1 large cabbage, shredded
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons cumin 2 teaspoons cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950 ml) beef or vegetable broth 4 cups (950 ml) beef or vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat.
2. 2.
   Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
3. 3.
   In the same pot, add the sliced onions and minced garlic. Sauté until the onions become translucent.
4. 4.
   Return the lamb to the pot and sprinkle with cumin, paprika, salt, and black pepper. Stir well to coat the lamb with the spices.
5. 5.
   Pour in the beef or vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour.
6. 6.
   Add the shredded cabbage to the pot and stir to combine. Cover the pot again and continue simmering for an additional 30 minutes or until the cabbage is tender.
7. 7.
   Adjust the seasoning if needed and serve hot.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier option. Trim any excess fat before cooking.
• Cabbage — Make sure to shred the cabbage into thin strips to ensure even cooking and tender results.

Tips & Tricks

• For an extra burst of flavor, add a splash of red wine to the stew during the simmering process.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.

Serving advice

Serve the Uruguayan-style Fårikål hot with crusty bread or steamed rice. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present the stew in individual bowls, allowing the vibrant colors of the lamb, cabbage, and broth to shine through. Serve with a side of crusty bread or rice.