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Fårikål

Name: Fårikål
Total time: 180 min
Yield: Serves 6
Cuisine: Norway
Ingredients: 1kg (bone-in) Lamb; 1 Cabbage; 1 tbsp (whole) Black Pepper; 2 tsp Salt; 2 tbsp All-purpose flour; 400ml Water; 6 Potato

Main Dish

⏱ 180 min

👥 Serves 6

Difficulty ⭐

Lamb and cabbage layered and simmered with whole peppercorns — Norway's national dish.

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📖 The Story Behind This Dish

Fårikål means 'sheep in cabbage': a simple dish of lamb and cabbage layered in a pot and simmered for hours with nothing but peppercorns, salt, and water. It was voted Norway's national dish in a 1970s radio poll. The last Thursday of September, when lambs go to market, is Fårikål Day.

🌆 Where it's eaten: At the end of September, a big pot of fårikål simmers in a Norwegian home as family and friends gather with the arrival of autumn to enjoy it with boiled potatoes.

🥕 Ingredients (serves 6)

Lamb 1kg (bone-in)
Cabbage 1
Black Pepper 1 tbsp (whole)
Salt 2 tsp
All-purpose flour 2 tbsp
Water 400ml
Potato 6

👩‍🍳 Instructions

Cut the lamb into large pieces. Cut the cabbage into wedges.
Lay lamb in the bottom of a pot and sprinkle with salt, a little flour, and peppercorns.
Layer cabbage, then meat, then cabbage, sprinkling each layer with salt, flour, and peppercorns.
Add water, cover, and simmer on low for 2½–3 hours until the meat falls apart.
Boil the potatoes.
Bring the pot to the table and serve with the potatoes.

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