Main CourseDinner

Fårikål

Name: Fårikål
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: scandinavian, norwegian
Ingredients: 1,000 g lamb shoulder bone-in, cut into 2-inch pieces; 1,000 g green cabbage cut into wedges; 2 tbsp whole black peppercorns; 1 tbsp salt; 700 ml water; 1 tbsp all-purpose flour (optional)

Fårikål is the national dish of Norway, a comforting and hearty lamb and cabbage stew. Layers of tender lamb and fresh cabbage are simply seasoned with whole black peppercorns and salt, then simmered until the meat is falling off the bone. This rustic dish is perfect for a cozy autumn or winter meal.

An original recipe by Forkin

Total time: 2 hr 20 min
Serves: 4
Difficulty: Easy
Per serving: 695 kcal

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,000 glamb shoulder, bone-in, cut into 2-inch pieces
1,000 ggreen cabbage, cut into wedges
2 tbspwhole black peppercorns
1 tbspsalt
700 mlwater
1 tbspall-purpose flour(optional)

Equipment

large pot · dutch oven

The method

Step by step

1
Layer the lamb shoulder and green cabbage wedges alternately in a large heavy-bottomed pot or Dutch oven.
About 5 min
Cook’s note: Ensure the pieces are roughly uniform in size for even cooking.
2
Sprinkle each layer with whole black peppercorns and salt.
About 2 min
Cook’s note: Distribute the seasonings evenly across all layers.
3
If using, sprinkle the all-purpose flour over the layers, which will help thicken the broth slightly.
About 1 min
Cook’s note: This step is optional but adds a little body to the sauce.
4
Pour in the water, ensuring it almost covers the ingredients.
About 1 min
Cook’s note: Add a little more water if necessary to nearly submerge the contents.
5
Bring the pot to a boil over high heat, then immediately reduce the heat to low.
About 5 min
Cook’s note: Maintain a gentle simmer, not a rolling boil, for tender meat.
6
Cover the pot tightly and simmer for at least 2 hours, or until the lamb is very tender and easily falls off the bone.
About 2 hr
Cook’s note: Check occasionally to ensure there's enough liquid; add a little more hot water if it's drying out.
7
Taste and adjust seasoning with additional salt if needed.
About 1 min
Cook’s note: The flavor will deepen as it simmers, so a final adjustment is often necessary.
8
Serve hot, directly from the pot, often with boiled potatoes on the side.
About 2 min
Cook’s note: Traditionally, fårikål is enjoyed with a simple side of boiled potatoes.

Per serving

Nutrition

54%Score

Calories: 694.8kcal
Protein: 43.5g
Carbs: 16.5g
Fat: 55.3g
Fibre: 6.3g
Sugar: 8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover fårikål in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over medium-low heat until warmed through, adding a splash of water if needed to prevent drying.