Fårikål
Fårikål, from above
Non vegNorway

Fårikål

Lamb, cabbage, pepper, water. Four ingredients and a national day of its own.

180 minTime
41 gProtein each
mediumSpice
Norway's national stew2 chapters · 1 min read

Make it your way

Grandma's wayLamb and cabbage with whole peppercorns.
The original
694kcalsame
41 gproteinsame
10 gfibresame
180minutessame

Classic fårikål.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Lamb (lamb or tender mutton)1.2 kg bone in lamb shoulder or neck, thick pieces
Cabbage1 large white cabbage, in wedges
Black pepper1½ tbsp whole peppercorns
Salt2 tsp
Maida (all-purpose flour, plain flour)2 tbsp (optional)
Water2 cups
Potatoboiled, to serve

Method

4 steps
  1. 1Layer lamb and cabbage wedges in a heavy pot, starting with lamb fat side down. Sprinkle salt, peppercorns and a little flour between layers.
  2. 2Pour in the water, bring to a boil, then cover and simmer very gently.
  3. 3Check: the meat should fall from the bone and the cabbage be silky.
  4. 4Serve in deep plates with boiled potatoes and plenty of broth.
Serve it like this

Serve in deep warmed plates: a wedge of cabbage, lamb on the bone and broth over the top, with boiled potatoes and lingonberry jam on the side.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Fårikål: a bread or rice, a side, something to drink and something sweet.

Bread or rice Lefse90 min
Bread or rice Methi thepla40 min
On the side Coconut chutney10 min
On the side Beans thoran20 min
To drink Sol kadhi40 min
Something sweet Rømmegrøt40 min
Sign up to send it to your cook