Fars i Kål Recipe: Traditional Danish Stuffed Cabbage Rolls

Fars i Kål

Fars i Kål Recipe: Traditional Danish Stuffed Cabbage Rolls
Region / culture: Denmark | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4


Fars i Kål
Fars i Kål

Fars i Kål is a traditional Danish dish that combines minced pork with cabbage in a delicious and comforting casserole. This hearty and flavorful dish is perfect for a cozy family dinner or a special occasion.


Fars i Kål has been a popular dish in Denmark for many years, with its origins dating back to traditional Danish cuisine. The combination of minced pork and cabbage creates a unique and tasty flavor profile that has stood the test of time.


How to prepare

  1. Prepare a light and soft minced meat mixture by combining the meat, salt, pepper, grated onion, breadcrumbs, egg, and water (if needed).
  2. Gently mix in the chopped herbs and chopped gherkin.
  3. Quarter the cabbage and remove the stalk. Roughly chop the leaves.
  4. In a pot, bring 200 ml of water, a teaspoon of salt, and a small amount of butter or oil to a boil.
  5. Add the chopped cabbage leaves and boil for 2 minutes. Preserve the cooking liquid.
  6. Grease an ovenproof dish and layer the meat and cabbage, finishing with a layer of meat on top.
  7. Drizzle a little melted butter over the top and bake in a preheated oven at 200°C (390°F) on the lowest rack for 30 minutes.
  8. Strain the gravy from the dish into a pan and add the reserved cooking liquid from the cabbage along with a small amount of stock.
  9. Bring the mixture to a boil and thicken it with a mixture of corn flour and water.
  10. Season the sauce with some of the vinegar from the gherkin and, if desired, a little sherry.
  11. The goal is to achieve a slightly sweet and sour flavor with the herbs.
  12. Serve the dish hot from the oven, accompanied by dark bread such as the famous Danish rye bread.


  • Try using ground beef or turkey instead of pork for a different flavor profile.
  • Add diced apples or raisins to the meat mixture for a touch of sweetness.
  • Experiment with different herbs and spices to customize the dish to your taste.


  1. Try this recipe with minced lamb, season with lots of garlic instead of the gherkin. That gives an entirely different taste over the same theme.

Cooking Tips & Tricks

Be sure to mix the minced meat mixture gently to ensure a light and soft texture.

- Boiling the cabbage leaves briefly before layering them in the dish helps to soften them and enhance their flavor.

- Adding a touch of sherry to the sauce can elevate the dish and add a depth of flavor.

- Serve Fars i Kål hot from the oven for the best taste and texture.

Serving Suggestions

Serve Fars i Kål hot from the oven with a side of dark rye bread and a crisp green salad.

Cooking Techniques

Layering the meat and cabbage in the dish helps to create a delicious and cohesive casserole.

- Thickening the sauce with corn flour creates a rich and flavorful gravy to accompany the dish.

Ingredient Substitutions

If you don't have fresh herbs, you can use dried herbs instead.

- Substitute chicken or vegetable stock for the beef stock if desired.

Make Ahead Tips

You can prepare the Fars i Kål ahead of time and bake it when ready to serve for a convenient meal option.

Presentation Ideas

Garnish the dish with fresh parsley or chopped gherkins for a pop of color and flavor.

Pairing Recommendations

Serve Fars i Kål with a glass of Danish beer or a crisp white wine for a delicious pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

250 per serving


15g per serving


12g per serving


20g per serving

Vitamins and minerals

Fars i Kål is a good source of vitamin C, vitamin K, and iron.


Contains eggs and gluten


Fars i Kål is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.


Fars i Kål is a classic Danish dish that combines minced pork with cabbage in a flavorful and comforting casserole. With a balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals, this dish is a delicious and nutritious option for any meal. Serve hot from the oven with a side of dark rye bread for a traditional Danish experience.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a cold winter day, and I had just returned home from a long day at work. As I entered the house, I could already smell the delicious aroma of my grandmother's cooking. She was in the kitchen, surrounded by pots and pans, her hands moving gracefully as she prepared a feast for the whole family.

I watched her for a while, mesmerized by her skill and expertise. My grandmother was a master in the kitchen, able to whip up the most delicious dishes with just a few simple ingredients. I had always admired her cooking, and I knew that one day I wanted to be just like her.

As I sat down at the table, she handed me a steaming bowl of fars i kål, a traditional Danish dish that I had never tried before. It was a hearty meal, made with a mixture of ground pork, cabbage, and spices, all baked together in the oven until golden brown and crispy. The smell alone was enough to make my mouth water, and I eagerly dug in.

The first bite was a revelation. The flavors were rich and complex, the pork tender and juicy, the cabbage perfectly cooked. I couldn't believe how delicious it was, and I knew that I had to learn how to make it myself.

After dinner, I asked my grandmother for the recipe. She smiled and handed me a worn piece of paper, covered in faded ink and splattered with food stains. This, she told me, was the recipe for fars i kål, passed down through generations of our family. I felt honored to be entrusted with such a treasure, and I promised myself that I would do my best to learn it and carry on the tradition.

The next day, I set to work in the kitchen, gathering the ingredients and following the instructions carefully. My grandmother watched me with a proud smile, offering advice and encouragement as I stumbled my way through the recipe. It was a labor of love, but as the dish began to take shape, I could feel a sense of accomplishment building within me.

When the fars i kål was finally done, I presented it to my family with a flourish. They all took a bite and their eyes lit up with delight. It was a success! The flavors were just as I remembered, the dish warm and comforting, a taste of home in every bite.

From that day on, fars i kål became a regular fixture on our dinner table. I made it for special occasions and family gatherings, each time perfecting the recipe a little more, adding my own twist here and there. It became a part of me, a connection to my roots and a way to honor my grandmother and her cooking legacy.

Years passed, and my skills in the kitchen grew. I learned to make other traditional Danish dishes, as well as recipes from different cultures and cuisines. But fars i kål remained my favorite, a dish that always brought back memories of that cold winter day when I first discovered its magic.

Now, as I sit in my kitchen, surrounded by pots and pans, I can't help but smile as I prepare a batch of fars i kål for my own grandchildren. I know that one day, they too will carry on the tradition, passing down the recipe and the stories that go along with it. And I hope that they will find as much joy and fulfillment in cooking as I have, and that they will always remember the day when they first discovered the magic of fars i kål.


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