Fårikål (Norwegian National Dish)
Fårikål is Norway's official national dish, a humble stew that has sustained families through harsh winters for centuries. The technique is deceptively simple: lamb and cabbage braise together with whole peppercorns, their flavors melding into something greater than the sum of its parts. What makes it remarkable is the restraint, the refusal to overcomplicate. A sprinkle of flour thickens the broth without masking the clean, mineral quality of the meat and the slight bitterness of cabbage.
Instructions
▢ Cut the lamb into large pieces. ▢ Slice the cabbage into large wedges, keeping the core attached. ▢ Add a layer of lamb pieces to the bottom of a large pot, fatty side down.
Sprinkle with peppercorns and salt.
Add a layer of cabbage wedges on top.
Repeat with more layers of lamb, peppercorns, and cabbage, ending with cabbage on top. ▢ Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew. ▢ Add water to the pot and bring to a boil.
Cover and reduce heat.
Cook on low heat for 2 – 3 hours, until the lamb gently falls away from the bone. ▢ Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth..
Watch the video
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
