Fårikål is Norway’s beloved lamb and cabbage stew, traditionally built from just a few ingredients and plenty of whole black peppercorns. Slow simmering turns the lamb tender and the cabbage sweet.
Layering the lamb and cabbage in a heavy pot lets the ingredients steam and braise together. The broth stays clean and savory, making the dish feel both rustic and light.
Keep the stew at a quiet simmer and resist stirring too often. The cabbage softens around the lamb while the peppercorns infuse the broth without overwhelming it.
Serving Suggestions
Serve Fårikål with boiled potatoes and a spoonful of the clear broth. A little chopped parsley or fresh bread is optional but welcome.
Recipe Notes
The stew is even better the next day. Refrigerate for up to three days and reheat gently; add a little water if the broth has reduced.
Norwegian Fårikål (Lamb and Cabbage Stew)
Equipment
- Large Dutch oven
- Chef’s knife
- Cutting board
- Wooden spoon
- Large pot for potatoes
Ingredients
Stew
- 3 lb bone-in lamb shoulder or lamb chops cut into large pieces
- 1 large green cabbage cut into wedges
- 2 cups water
- 2 tsp kosher salt
- 2 tsp whole black peppercorns
- 2 tbsp all-purpose flour optional, for a slightly thicker broth
To Serve
- 2 lb small potatoes boiled
- fresh parsley optional garnish
Instructions
Layer the Pot:
- If using flour, dust the lamb pieces lightly. Arrange half of the cabbage wedges in the bottom of a Dutch oven.
- Layer in half of the lamb, half of the salt and peppercorns, then repeat with the remaining cabbage, lamb, salt, and peppercorns.
- Pour in the water and bring the pot to a gentle simmer.
Simmer:
- Cover the pot and simmer gently for 2 to 2 1/2 hours, until the lamb is fork-tender and the cabbage is soft.
- Meanwhile, boil the potatoes in salted water until tender, then drain.
Serve:
- Taste the stew and adjust the salt. Ladle the lamb, cabbage, and broth into bowls.
- Serve hot with boiled potatoes and optional parsley.
Notes
- Bone-in lamb gives the broth the most flavor.
- Use whole peppercorns for the traditional gentle spice.
- The stew improves after resting overnight.