Fårikål (Norwegian lamb and cabbage stew)

Name: Fårikål (Norwegian lamb and cabbage stew)
Cook time: 150 min
Total time: 150 min
Yield: 4 servings
Cuisine: Scandinavian
Ingredients: 243.75 G Bone-in Lamb (Shoulder); 0.25 White Cabbage; 0.5 TBSP Wheat Flour; 0.5 TSP Whole Black Peppercorns; 0.5 TSP Fine Salt; 75 ML Water

Fårikål is Norway’s classic, comforting stew of slow-simmered lamb and cabbage fragrant with whole peppercorns. The dish is rustic and unfussy — the meat becomes meltingly tender and the cabbage soaks up the savory broth, making a simple yet deeply satisfying meal perfect for cool evenings.

Fårikål is Norway’s classic, comforting stew of slow-simmered lamb and cabbage fragrant with whole peppercorns. The dish is rustic and unfussy — the m... Show more

3.7

•⏳2h 30min•👨‍🍳Easy

easy

one pot

high protein

low carb

keto

low sugar

comfort food

Method

Prep the lamb and cabbage

If the Bone-in Lamb (Shoulder) is not already in pieces, cut it into large chunks, keeping the bone in each piece for flavor. Rinse the White Cabbage, trim off any damaged outer leaves, and cut it into thick wedges with the core attached so the wedges stay together during cooking.

Layer the pot

In a large pot, make a layer of lamb, then cover it with a layer of cabbage wedges. Sprinkle over half of the Fine Salt and half of the Wheat Flour, then tuck in the Whole Black Peppercorns spice bag so the flavor can steep through the stew. Repeat with the remaining lamb, cabbage, salt, and flour, finishing with cabbage on top.

Simmer gently

Pour in the Water so it comes partway up the layers. Set the pot over medium heat, bring it just to a boil, then reduce the heat to keep it at a gentle simmer and cover. Cook for 2 to 2 1/2 hours, until the lamb is fork-tender and the cabbage is very soft, adding a splash more water if the pot starts to look dry.

Serve hot

Lift the meat and cabbage into warm bowls, then spoon plenty of the peppery broth over each portion. Serve right away while everything is steaming hot.