Fårikål (Norwegian National Dish)
Lamb and cabbage melted together under whole peppercorns — Norway's autumn philosophy, served hot.
- Total
- 35 min
- Serves
- 4
Norway's national dish is patience in a pot: bone-in lamb and white cabbage layered with whole black peppercorns, covered with water and simmered until both surrender completely. Nothing else — that's the recipe and the philosophy. Served with boiled potatoes, fårikål tastes like autumn in the fjords, which is exactly when Norwegians eat it.
Ingredients
- 3 Lbs Lamb
- 1 head White Cabbage
- 3 tablespoons Whole black peppercorns
- 3 tsp Salt
- 1 1/2 cups Water
- 5 tablespoons Flour
Instructions
- ▢
- Cut the lamb into large pieces.
- ▢
- Slice the cabbage into large wedges, keeping the core attached.
- ▢
- 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.
- ▢
- Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew.
- ▢
- 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.
- ▢
- Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth.
Nutrition (per serving)
- Calories
- 500
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 0 g
Adapted from scandinaviancookbook.com. Rewritten and re-photographed by MealIdeas.
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