Farikal (Lamb And Cabbage) – a delicious recipe with lamb, cabbage, salt, black, bay leaf, water. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Trim and cut the meat into large, even-sized cubes and then blanch in boiling water.
2
Remove some of the outer, coarse leaves of the cabbage and cut the stalk away.
3
Make layers of cabbage and meat in a heavy casserole. Sprinkle with salt and peppercorns between layers. Add the bay leaf and sufficient water to cover the ingredients.
4
Bring to a boil and skim the surface well; turn down the heat and cover with a lid. Simmer on low heat for 60-90 minutes or until the meat is tender.
5
Just before serving, sprinkle with parsley. Serve with hot French bread or with Danish rye. You can also make a gravy from any remaining seasoned lamb broth in the pan and pour it over the potatoes.
860
kcal
Calories
59
g
Fat
18
g
Carbs
61
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 lbs lamb (lamb chops work also) or 2 lbs mutton (lamb chops work also), 1 small cabbage, 1 teaspoon salt, 10 black peppercorns, and more.
Yes, Farikal (Lamb And Cabbage) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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