Great! Please stop back in and let me know how it went! ONE thing I would adjust - don't put flour on more than the first layer. If the sauce turns out too thin for your taste, mix flour and cold water and pour in and stir a bit at a time until you have the consistency you want.

Care to elaborate? Do you make it with chicken, maybe?

I think it was developed for those cold autumn days where there was still a lot to do outdoors on the farms. It can be left to putter for hours and hours and only gets better. I would love to hear back when you have made it!

Not so sure if I would feed folks who are staying in close quarters a lot of cabbage unless it was easy to air out ;) But then again, this is a great meal after a blustery day outdoors!

I'm so pleased that you found this video! I had forgotten it was here, to be honest. But you have proved that I did right in leaving it. I'm so glad you found it helpful!

Awesome! Yup it's amazing what happens when you post things and forget about them! Would it be ok if we share it on our website (in a "videos by potters" section)?

+Giffin Grip I would be honored to have my video included. You can add this comment from me, if you like: Summer of 2016 and I still have that first Giffin grip and use it always when turning my pieces. This thing is indestructable. One of the (if not THE) best investment(s) I have made for my workshop!

Um, this is pretty much the best comment we could hope for... Thank you

Can we quote you in a print ad?!! :)

I'm so glad you enjoyed it. And now you can have some more! I'm glad!

Glad you enjoyed it.

I was obviously not paying attention to YT back when you wrote this! YEAH! Don't I look YOUNG?! HAHAHAHA!

it sure is! Especially on a cold, blustery day.

+Diana Gutierrez Cordero

We are both Norwegian.

Kenneth Stensrud Jeg spiser får-i-kål når som helst på høste.

Er jo godt da, særlig når en har varma den opp et par ganger......

We boil the potatoes on the side and i think you should just do it like that, mostly because that the kettle may get to full and just to elimnate the potatoes from the lamb and cabbage itself. But really, its no hassle using two kettles and the potatoes use less time to boil, this lamb/cabbage takes much longer time and and you will most likely have mashed potatoes at the end and not just potatoes.

eLoeL Considering that the meat gets better the longer it cooks - an potatos get mushier the longer they cook - I would cook separately. Though when warming up the leftovers, it is fine to put the potatos in the sme pot.

A2Kaid Separately is most common.

A2Kaid Separately is most common.

The juice from the ingredients makes the best stock ever.

+MsheridanZ It's Fårikål season now so now is the time to make it.

Wow! It has taken me 4 years to reply to this. I sometimes completely forget about this channel, you see. My mother knit very evenly, indeed. It comes from being able to keep a regular tension on the feeding wool by wrapping the wool around the fingers and then lifting the pointer finger like it were a tension wire on a knitting machine, just let it kind of go with the flow of the wool. I find once around the pinky then over under for the rest of the fingers works best. To also regulate or to hold if you pause, you can tighten and loosen the fingers. It takes time to get the knack of it, but it works a dream once you have gotten the thing into muscle memory, if you know what I mean. I am sorry about the yarn colour, but I doubt I will remake this video any time soon - unless there is a public outcry asking me to do it ;-) Happy knitting!

Hei Gon! Jeg er veldig norsk, har bare vokst opp i Canada og Australia. Aksenten fra Canada henger godt igjen. Jeg har egentlig 2 morsmål. Fårikålen koker jeg med den kålen jeg får tak i når det er billig lammekjøtt å få kjøpt :-)

Hi Gon! Ja, jeg er norsk. Jeg har norsk og engelsk som morsmål. I cook the fårikål with the cabbage I get when there is lamb meat on sale :-)