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Norwegian Fårikål (Lamb and Cabbage Stew)

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A bowl of Norwegian Fårikål lamb and cabbage stew with black peppercorns and boiled potatoes.
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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.

A close-up serving of Norwegian lamb and cabbage stew with peppercorns and boiled potatoes.

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.

A bowl of Norwegian Fårikål lamb and cabbage stew with black peppercorns and boiled potatoes.

Norwegian Fårikål (Lamb and Cabbage Stew)

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A simple Norwegian lamb and cabbage stew gently simmered with whole black peppercorns and served with potatoes.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Norwegian
Calories: 570
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large Dutch oven
  • Chef’s knife
  • Cutting board
  • Wooden spoon
  • Large pot for potatoes

Method
 

Layer the Pot:
  1. If using flour, dust the lamb pieces lightly. Arrange half of the cabbage wedges in the bottom of a Dutch oven.
  2. Layer in half of the lamb, half of the salt and peppercorns, then repeat with the remaining cabbage, lamb, salt, and peppercorns.
  3. Pour in the water and bring the pot to a gentle simmer.
Simmer:
  1. Cover the pot and simmer gently for 2 to 2 1/2 hours, until the lamb is fork-tender and the cabbage is soft.
  2. Meanwhile, boil the potatoes in salted water until tender, then drain.
Serve:
  1. Taste the stew and adjust the salt. Ladle the lamb, cabbage, and broth into bowls.
  2. Serve hot with boiled potatoes and optional parsley.

Nutrition

Calories: 570kcalCarbohydrates: 39gProtein: 42gFat: 29gSaturated Fat: 12gCholesterol: 145mgSodium: 980mgFiber: 7gSugar: 7g

Notes

  • Bone-in lamb gives the broth the most flavor.
  • Use whole peppercorns for the traditional gentle spice.
  • The stew improves after resting overnight.

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