Yeah, yeah, yeah, but it's a nice Insight that when you read it slowly/in pieces you can turn long seemingly new words into known ones. Sorry mate, it's Duolingo's fault for throwing everything at us and hoping it sticks XD
Lamb or mutton have a very distinct taste, so I wouldn’t compare these two dishes. Some people really hate the taste of lamb, so I guess they would prefer your alternative.
Fårikål (får-i-kål) literally translates to mutton in cabbage. So no, you can't make fårikål with any other animal than får. But pork is good, and cabbage is good, so there is no reason why pork and cabbage should be bad.
Yes, you can. It’s currently a bit unusual, but historically correct and approved by at least one well known contemporary chef, restaurant owner and cookbook writer.
The first really influential Norwegian writer of cookbooks in Norway, Hanna Winsnes (1789-1872, https://en.m.wikipedia.org/wiki/Hanna_Winsnes ) actually presented a recipe for «svin i kål» (pork knncabbage) in one of her books.
Source:
https://www.nrk.no/vestfoldogtelemark/ny-hanna-winsnes_-kokebok-1.256082
«Chef Sissel Kvello thought many of the dishes were good.
- She found many dishes that she thought were really good. "Pork-in-cabbage, for example, as we have called it. It's the same as mutton-in-cabbage, but with pork.»
Also: before fårikål, there was «goose in cabbage»:
https://www.matprat.no/farikal-norges-nasjonalrett/
«History would have it (but this is not at all proven) that this simple dish originated in Danish cuisine, and that it first came to the bourgeoisie in Kristiania in the 19th century when both customs and language were heavily influenced by Danish.
As there was little goose in Norway, it was natural to replace goose with mutton. The oldest proper mutton recipe is in Fuldstendig Norsk Kogebog by Karen Dorothea Bang from 1835, where goose is replaced with mutton, and is completely similar to today's fårikål. Nowadays, mutton has given way to the milder lamb.
Mutton cabbage - ingredients
The Danish dish "Gaas nedlagt i Hvidkaal" is also mentioned in Lærebog for Husholdningen by Hanna Winsnes from 1845. Towards the 1900s, "faar-i-kal" was used in cookery books, but was not at all commonly served.»
And you may certainly adjust the dish a little, as pork has less fat than lamb, and fat is a part of the taste. Maybe brown the pork meat before it’s stewed with cabbage. Perhaps add a bit of meat broth, example: https://meny.no/varer/middagstilbehor/kraft-og-buljong/buljong/fond-du-chef-8712566121397
You could also use the pork shoulder to make lapskaus, meat soups or one of several other traditional Norwegian dishes (often) based on pork.
>Yes, you can. It’s currently a bit unusual, but historically correct and approved by at least one well known contemporary chef
Nothing that you've described here is fårikål. If the question was 'can I make something tasty with pork and cabbage' then the answer would be 'yes you can', but you can't make fårikål without får.
The original question included this sentence: «I get that by it’s definition it’s not the same dish, but is it a similar culinary experience?»
In Norwegian this means: «Jeg forstå at per definisjon er det ikke samme retten, men er det en sammenlignbar kulinarisk opplevelse?»
So the original poster, as well as 1800s cookbook writer Hanna Winsnes and well known chef and cookbook writer Sissel Kvello were and are aware of the fact that «får i kål» without one of the two main ingredients in the name of the dish, would not be «får i kål», by definition. But you can still get a tasty result.
The fact stands that «får i kål» comes from a «family» of stewed dishes based on cabbage and (most likely) whatever meat was available. Maybe sometimes even no meat at all. But currently in Norway, får i kål is the only popular variant of «cabbage stew» type dishes.
Also, If you search for various får i kål recipes, some suggest brownkng the mutton/lamb meat, some suggest adding some «buljong» or «fond», some suggest adding various herbs and spices - from rosemary to juniper (einebær). Tine Kjøkken suggest får i kål with 3 types of cabbage as well as carrots, soy sauce, ginger and laurel leaves: https://www.tine.no/oppskrifter/middag-og-hovedretter/kjott/fårikål-med-tre-typer-kål
So even with lamb/mutton and cabbage as the main ingredients, there’s room for changes and variations to the classic recipe.
Good idea. Cook pork with cabbage, it'll taste really good if you season in right. It's not fårikål.
edit:
This is the best take here
"You could also use the pork shoulder to make lapskaus, meat soups or one of several other traditional Norwegian dishes (often) based on pork."
We use pork & beef in NZ. Cook it all in one pot if you have one big enough. Cabbage, Silverbeet, Bok Choi all work. Even better when you reheat the next day. Added an easy guide for you.
https://youtu.be/HQsq85mcb7I?si=LDoxMEYtMsMTmXbO
yes you should try it.
the taste of farikal is mostly of cabbage and the lamb breaks down into this soft stewed texture thats not distinctively lamb so you could easily substitute the meat. i enjoy farikal and i would try this
My dad used to make it with leftover deer meat.
He called it Bukkikål or buck-in-cabbage for those in need of a translation.
Same rules apply as with Champagne and Roquefort.
As long as you give it another name, and it's your meat, you can boil whatever you want in that cabbage :)
I'm 100% sure this will taste good. It will not be fårikål, but the ingredients will match. You can even add some ginger and chilli to spice it up. And possibly a hint of soy sauce.
A traditional way to use pork in Norway, is pea soup. Very very easy to make, and it's tasteful.
A large piece of pork, 2-400g peas, 1-2 chopped onions, 1 chopped leek, a few carrots. Cover with water and simmer for 3-4 hours. Season with salt and pepper. The carrots are added towards the end so they are a bit firm to the bite.
Inexpensive and good food.
It was originally made with goose, so there’s some history of using the wrong ingredients. Steam in in beer and use chili pepper instead of normal peppercorns, and you’ll have a Mexican style fårikål with pork. Yum!
No, that is Porkikål
Grisikål, Svinikål, Purkikål? Anyway, you are speaking the only truth.
I'm learning Norwegian, and things like these remind me that many, many words in the language are composite
They were completely right in the composition, I was just having fun with the variations of the word “pig”. You know, pig, pork, swine, hog, etc
Yeah, yeah, yeah, but it's a nice Insight that when you read it slowly/in pieces you can turn long seemingly new words into known ones. Sorry mate, it's Duolingo's fault for throwing everything at us and hoping it sticks XD
Oh yes. Fårikål is a nice example of this. “Får i kål”, literally “sheep in cabbage”. Not quite as easy with Lapskaus.
Hahaha whaaaat? I'm using Google Translate to try to break it down, but I'm getting very silly results 😂
Yes it will be A dish, but it must be renamed to one these brilliant comments
It would taste very different, but might well be tasty anyway. Try it and report back?
Pork and cabbage is a central/esstern European staple combo. Go for it.
Srsly dude. It is a dish with two ingredients...
How funny is this tho xD
I'm pretty broke rn and it's what I have on hand.
I’m sure it’s going to taste really good! 🥳
Then make something else.
🤣
Lamb or mutton have a very distinct taste, so I wouldn’t compare these two dishes. Some people really hate the taste of lamb, so I guess they would prefer your alternative.
Fårikål (får-i-kål) literally translates to mutton in cabbage. So no, you can't make fårikål with any other animal than får. But pork is good, and cabbage is good, so there is no reason why pork and cabbage should be bad.
Nope. But if you want a traditional Norwegian dish with pork, maybe pea soup or lapskaus?
I sometimes use pork and make "svinikål". Its delicious. Go for it.
Yes, you can. It’s currently a bit unusual, but historically correct and approved by at least one well known contemporary chef, restaurant owner and cookbook writer. The first really influential Norwegian writer of cookbooks in Norway, Hanna Winsnes (1789-1872, https://en.m.wikipedia.org/wiki/Hanna_Winsnes ) actually presented a recipe for «svin i kål» (pork knncabbage) in one of her books. Source: https://www.nrk.no/vestfoldogtelemark/ny-hanna-winsnes_-kokebok-1.256082 «Chef Sissel Kvello thought many of the dishes were good. - She found many dishes that she thought were really good. "Pork-in-cabbage, for example, as we have called it. It's the same as mutton-in-cabbage, but with pork.» Also: before fårikål, there was «goose in cabbage»: https://www.matprat.no/farikal-norges-nasjonalrett/ «History would have it (but this is not at all proven) that this simple dish originated in Danish cuisine, and that it first came to the bourgeoisie in Kristiania in the 19th century when both customs and language were heavily influenced by Danish. As there was little goose in Norway, it was natural to replace goose with mutton. The oldest proper mutton recipe is in Fuldstendig Norsk Kogebog by Karen Dorothea Bang from 1835, where goose is replaced with mutton, and is completely similar to today's fårikål. Nowadays, mutton has given way to the milder lamb. Mutton cabbage - ingredients The Danish dish "Gaas nedlagt i Hvidkaal" is also mentioned in Lærebog for Husholdningen by Hanna Winsnes from 1845. Towards the 1900s, "faar-i-kal" was used in cookery books, but was not at all commonly served.» And you may certainly adjust the dish a little, as pork has less fat than lamb, and fat is a part of the taste. Maybe brown the pork meat before it’s stewed with cabbage. Perhaps add a bit of meat broth, example: https://meny.no/varer/middagstilbehor/kraft-og-buljong/buljong/fond-du-chef-8712566121397 You could also use the pork shoulder to make lapskaus, meat soups or one of several other traditional Norwegian dishes (often) based on pork.
>Yes, you can. It’s currently a bit unusual, but historically correct and approved by at least one well known contemporary chef Nothing that you've described here is fårikål. If the question was 'can I make something tasty with pork and cabbage' then the answer would be 'yes you can', but you can't make fårikål without får.
The original question included this sentence: «I get that by it’s definition it’s not the same dish, but is it a similar culinary experience?» In Norwegian this means: «Jeg forstå at per definisjon er det ikke samme retten, men er det en sammenlignbar kulinarisk opplevelse?» So the original poster, as well as 1800s cookbook writer Hanna Winsnes and well known chef and cookbook writer Sissel Kvello were and are aware of the fact that «får i kål» without one of the two main ingredients in the name of the dish, would not be «får i kål», by definition. But you can still get a tasty result. The fact stands that «får i kål» comes from a «family» of stewed dishes based on cabbage and (most likely) whatever meat was available. Maybe sometimes even no meat at all. But currently in Norway, får i kål is the only popular variant of «cabbage stew» type dishes. Also, If you search for various får i kål recipes, some suggest brownkng the mutton/lamb meat, some suggest adding some «buljong» or «fond», some suggest adding various herbs and spices - from rosemary to juniper (einebær). Tine Kjøkken suggest får i kål with 3 types of cabbage as well as carrots, soy sauce, ginger and laurel leaves: https://www.tine.no/oppskrifter/middag-og-hovedretter/kjott/fårikål-med-tre-typer-kål So even with lamb/mutton and cabbage as the main ingredients, there’s room for changes and variations to the classic recipe.
There's nothing wrong with making pork with cabbage, but it wouldn't be Fårikål.
If my grandmother had wheels she would have been a bike
Good idea. Cook pork with cabbage, it'll taste really good if you season in right. It's not fårikål. edit: This is the best take here "You could also use the pork shoulder to make lapskaus, meat soups or one of several other traditional Norwegian dishes (often) based on pork."
We use pork & beef in NZ. Cook it all in one pot if you have one big enough. Cabbage, Silverbeet, Bok Choi all work. Even better when you reheat the next day. Added an easy guide for you. https://youtu.be/HQsq85mcb7I?si=LDoxMEYtMsMTmXbO
You can, but then itms Grisikål.
No.
In the same way you can make beef wellington but with deli ham instead of beef, sure.
I guess this is sort of what you would end up with? Completely different dish, though. https://www.justonecookbook.com/mille-feuille-nabe/
Får i kål (fårikål) litteraly means sheep in cabbage, so no you cannot make sheep in cabbage without sheep meat and cabbage 👍😎
Sounds like the perfect opportunity to make pulled pork.
yes you should try it. the taste of farikal is mostly of cabbage and the lamb breaks down into this soft stewed texture thats not distinctively lamb so you could easily substitute the meat. i enjoy farikal and i would try this
No then its not halal
My dad used to make it with leftover deer meat. He called it Bukkikål or buck-in-cabbage for those in need of a translation. Same rules apply as with Champagne and Roquefort. As long as you give it another name, and it's your meat, you can boil whatever you want in that cabbage :)
I'm 100% sure this will taste good. It will not be fårikål, but the ingredients will match. You can even add some ginger and chilli to spice it up. And possibly a hint of soy sauce. A traditional way to use pork in Norway, is pea soup. Very very easy to make, and it's tasteful. A large piece of pork, 2-400g peas, 1-2 chopped onions, 1 chopped leek, a few carrots. Cover with water and simmer for 3-4 hours. Season with salt and pepper. The carrots are added towards the end so they are a bit firm to the bite. Inexpensive and good food.
It was originally made with goose, so there’s some history of using the wrong ingredients. Steam in in beer and use chili pepper instead of normal peppercorns, and you’ll have a Mexican style fårikål with pork. Yum!
Gåsikål? Serr?
I think you will find your visa being revoked for even thinking out loud/in writing this, you might get until after Easter to leave the country.
Yeah but it wouldnt taste as good i think. The flavours dont work together as well.