Fårikål (Traditional Norwegian Lamb and Cabbage Stew)

Traditional lamb and cabbage dish, slow-cooked and commonly eaten for dinner.

Ingredients (Serves 4–6)

• 1.5 kg lamb shoulder or neck, cut into large pieces (with bone)

• 1 small to medium green cabbage, cut into wedges

• 2 tsp whole black peppercorns

• 2 tsp salt (adjust to taste)

• 500–700 ml water

• Boiled potatoes, to serve

Preparation

1. Layer the ingredients:

   • In a large pot, layer lamb and cabbage wedges alternately.

   • Sprinkle each layer with salt and a few whole black peppercorns.

2. Add water and simmer:

   • Pour enough water to cover the bottom of the pot (about 500–700 ml).

   • Bring to a boil, then reduce heat to low.

   • Cover and simmer gently for 2–3 hours until lamb is tender and flavors meld.

3. Serve:

   • Serve hot with boiled potatoes.

   • Spoon some broth over the meat and cabbage for extra flavor.

Tips

• Use bone-in lamb for a richer, more flavorful broth.

• Whole peppercorns provide traditional authentic flavor and can be slightly crushed when serving.

• Fårikål tastes even better when reheated the next day.

Serving Suggestions

• Traditional Norwegian fare served with boiled potatoes.

• Optional: Serve with flatbread to soak up the broth.