Fårikål (Norwegian National Dish)
A weekend Norway dinner made with lamb. Ready in about 3 hours 13 minutes. Difficulty: more effort.
- 13 minPrep (about)
- 3 hrCook (about)
- 3 hr 13 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 3 lb lamb
Fresh & other
- 1 white cabbage Shopping tip: Green cabbage (UK: white cabbage).
- 1 ½ cups water
- ¼ cup + 1 tbsp flour
Spices & seasonings (2): whole black peppercorn, salt
- 3 tbsp whole black peppercorn
- 1 tbsp salt
How to make it
Steps in our own plain words.
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Cut the lamb into large pieces.
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Slice the cabbage in large wedges, keeping the core attached.
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Add a layer of lamb bits to the bottom of a big pot, fatty side down.
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Sprinkle with peppercorns and salt.
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Add a layer of cabbage wedges over the top.
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Repeat with cabbage, peppercorns and more layers of lamb, ending with cabbage on top.
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Optional: Sprinkle 2 tablespoons over the top of your lamb for a thicker stew.
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Add water to the pot.
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Bring to a boil.
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Cover.
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Turn the heat down.
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Heat on low heat for 2 – 3 hours, till the lamb falls away from the bone.
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Dish up with boiled potatoes and fresh parsley, covering with the fårikål broth.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
More dinner recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.