Fårikål (Norwegian National Dish)
Fårikål is Norway’s beloved autumn stew, a simple yet deeply satisfying dish of tender lamb and sweet cabbage slow-cooked with peppercorns and salt until the meat falls effortlessly from the bone. The flavors are earthy and gently spiced, with the cabbage absorbing the rich, savory juices to create a silky, unctuous texture. A dusting of flour at the end thickens the broth into a velvety sauce, balancing the dish’s rustic charm. Worth making for its comforting warmth and effortless elegance, this stew is a celebration of humble ingredients done right.
Ingredients
- Lamb3 Lbs
- White Cabbage1 head
- Whole black peppercorns3 tablespoons
- Salt3 tsp
- Water1 1/2 cups
- Flour5 tablespoons
Nutrition
Directions
- 1
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Cut the lamb into large pieces.
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Slice the cabbage into large wedges, keeping the core attached.
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Add a layer of lamb pieces to the bottom of a large pot, fatty side down. Sprinkle with peppercorns and salt. Add a layer of cabbage wedges on top. Repeat with more layers of lamb, peppercorns, and cabbage, ending with cabbage on top.
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Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew.
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- 10
Add water to the pot and bring to a boil. Cover and reduce heat. Cook on low heat for 2 – 3 hours, until the lamb gently falls away from the bone.
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