Fårikål (Norwegian Lamb and Cabbage Stew)
In short: Bone-in lamb and wedges of cabbage layered with black peppercorns and slowly simmered until the meat falls from the bone. Norway's autumn classic. It takes about 3 h in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 2 h 40 min
- Total
- 3 h
- Servings
- 6
- Difficulty
- Easy
- Calories
- 435 kcal
Lamb, cabbage and whole black peppercorns are almost all it takes to make fårikål, often called Norway's national dish. The meat and cabbage are layered, covered with a little water and left to simmer for hours, until the lamb falls from the bone and the cabbage melts into a soft, peppery broth. Autumn is the season for it, and it is served with boiled potatoes.
Instructions
- Trim any thick lumps of fat from the lamb. Cut the cabbage into wedges, leaving a piece of core on each wedge so it holds together.
- Arrange a third of the cabbage in the bottom of a large heavy pot. Top with half the lamb and sprinkle with 1 tbsp of the flour, 3/4 tsp salt and half the peppercorns.
- Add another third of the cabbage, the rest of the lamb, the remaining flour, salt and peppercorns. Finish with the last of the cabbage.
- Pour in the water. Bring to a boil over medium heat, skim off any foam, then cover and simmer on the lowest heat for 2 to 2 1/2 hours, without stirring, until the lamb is falling off the bone and the cabbage is very soft. Shake the pot gently once or twice.
- Boil the potatoes in salted water for 20 minutes until tender, then drain.
- Skim excess fat from the broth, taste for salt, and serve in deep plates with the potatoes and parsley.
Tips
- Choose bone-in cuts with some fat. Lean boneless lamb turns dry, and the bones give the broth its body.
- Do not stir the pot. Shaking it gently keeps the cabbage in wedges. Like most stews, it tastes better the next day.
Questions and answers
Is fårikål the national dish of Norway?
It is often called that, and there is even a day dedicated to it, usually the last Thursday of September. Many Norwegians would also name kjøttkaker.
Can I make fårikål ahead of time?
Yes. It keeps in the fridge for 4 days and the flavor deepens. Reheat it gently on the stove with a splash of water.
What do you serve with fårikål?
Boiled potatoes are standard. Some families add flatbread and a spoonful of lingonberry jam on the side.
How long does it take to make Fårikål (Norwegian Lamb and Cabbage Stew)?
About 3 h in total: 20 min of preparation and 2 h 40 min of cooking.
How many calories are in Fårikål (Norwegian Lamb and Cabbage Stew)?
About 435 kcal per serving, with 27 g of protein, 41 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 435 kcal |
|---|---|
| Protein | 27 g |
| Carbohydrates | 41 g |
| Fat | 18 g |
| Fiber | 7 g |
| Sugar | 9 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
