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Fårikål

By Groceree

Also known as Norwegian Lamb and Cabbage Stew

Norway’s national dish and barely a recipe: lamb, cabbage, whole peppercorns and salt, layered in a pot with water and left alone for two and a half hours.

Last updated

A pot of Norwegian farikal with lamb pieces, soft cabbage wedges and whole peppercorns
Servings
4 servings
Prep
20 min
Cook
2 h 30 min
Total
2 h 50 min

Ingredients

  • lamb shoulder1½ kg
  • white cabbage1½ kg
  • black peppercorns2 tbsp
  • salt2 tsp
  • plain flour (optional)2 tbsp
  • potatoes800 g
  • water1 l

Instructions

  1. 01

    Cut the into thick pieces on the bone (or ask the butcher to) and the into wedges through the core. Layer the and in a heavy pot, starting and finishing with , fat side down at the bottom.

  2. 02

    Season each layer with the and a scattering of the . Dust with the as you go if you want a slightly thickened broth.

  3. 03

    Pour in the to come about halfway up — the will release a great deal more.

  4. 04

    Bring to the boil, then cover and simmer as gently as the hob allows for 2 to 2.5 hours.

  5. 05

    It is ready when the comes away from the bone and the has gone soft and translucent.

  6. 06

    About 25 minutes before the end, peel the and boil them in lightly salted water until tender, then drain.

  7. 07

    Serve in deep bowls with the broth and the boiled .

Notes

  • The peppercorns stay whole and are eaten. Norwegians count finding them as part of the dish; ground pepper is not the same thing at all.
  • Do not brown the lamb. Fårikål is deliberately pale and clean-tasting, and searing muddies it.
  • It is better reheated the next day, which is why it is traditionally made in a very large pot.

Nutrition per serving

Calories
930 kcal
Protein
56 g
Carbs
48 g
Fat
57 g

Estimated from the ingredients.

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