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Fårikål Stew
Norway's national dish, Fårikål is a simple yet hearty stew made with lamb and cabbage, seasoned with black peppercorns and served with boiled potatoes.
🧂 Ainekset
- 1.5 kg Lamb shoulder or leg(cut into large chunks, bone-in preferred)
- 1.5 kg White cabbage(cut into wedges)
- 2 tbsp Whole black peppercorns
- 2 cups Water
- 1.5 tsp Salt(or to taste)
- 1 kg Boiled potatoes(for serving)
👨🍳 Ohjeet
- 1
Layer the lamb chunks and cabbage wedges in a large, heavy-bottomed pot or Dutch oven. Start with lamb, then cabbage, then lamb, and finish with cabbage.
💡 Ammattilaisvinkit: Layering ensures even cooking and flavor distribution. - 2
Sprinkle the whole black peppercorns evenly over the layers. Add salt.
- 3
Pour in the water. The liquid should come about halfway up the ingredients, not cover them completely.
💡 Ammattilaisvinkit: Fårikål is traditionally cooked with minimal liquid, allowing the ingredients to steam. - 4
Bring the pot to a boil over medium-high heat, then immediately reduce the heat to low, cover tightly, and simmer.
- 5
Cook for 2 to 2.5 hours, or until the lamb is very tender and falling off the bone, and the cabbage is soft but not mushy.
💡 Ammattilaisvinkit: Avoid stirring too much during cooking to keep the cabbage layers intact. - 6
Taste and adjust seasoning with salt if needed. The broth should be flavorful from the lamb and peppercorns.
- 7
Serve hot, spooning the lamb, cabbage, and broth into bowls. Accompany with boiled potatoes.
💡 Ammattilaisvinkit
- ✓Using bone-in lamb adds more flavor to the stew.
- ✓The quality of the lamb and cabbage is key to a delicious Fårikål.
- ✓This dish is often considered even better the next day.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Some recipes include a small amount of flour sprinkled over the lamb before adding cabbage to slightly thicken the broth.
- A bay leaf can be added for extra aroma.