NorwayMain course
Fårikål (Norwegian National Dish)
Fårikål is a classic Norwegian lamb and cabbage stew, built from layers of lamb pieces and cabbage wedges seasoned with whole black peppercorns and salt. It's a simple dish that relies on a long, slow simmer to tenderize the lamb until it's falling from the bone. The broth, rich with the flavors of lamb and cabbage, is a key part of the experience. You can thicken the stew a bit with a spoonful of flour, if you like, before serving it with boiled potatoes and fresh parsley.
1h 3mServes 4
Method
6 steps · 1h 3m total
- 01
Cut the Lamb
Cut the 3 Lbs of lamb into large, manageable pieces for the stew. You want them big enough to stand up to a long simmer. - 02
Slice the Cabbage
Slice the 1 head of white cabbage into large wedges, making sure to keep the core attached. This helps the wedges hold their shape during the long cooking time.
