Fårikål (Norway)
This is a straightforward Norwegian recipe, so make sure to use the best quality lamb you can find and let the flavour truly shine! My whole family was amazed by how delicious it turned out, especially considering the simplicity of the ingredients—it just goes to show that sometimes, less really is more. The name “Fårikål” translates to “lamb in cabbage,” and this dish dates back centuries, with roots in Norway’s rural countryside where lamb was readily available. It became officially recognized as Norway’s national dish in the 1970s, and the last Thursday of September is even celebrated as Fårikål Day!
We did pair it with some of my homemade chili oil (apologies to the Norwegians), but it’s incredible even without it. Since this is a learning experience, I aimed to stay true to the traditional Norwegian recipe. However, at home, feel free to customize it—add a few cloves of garlic, some thyme, or whatever else you like! Thank you, Nevada Berg, for the recipe.
Ingredients
- 1 kg bone- in lamb meat, cut into large pieces (neck, shoulder, shank)
- 1.5 kg white cabbage, cut into slices
- 5 tsp whole black peppercorns
- 3 tsp salt
- 1 1/2 cup water
- 3 tablespoons of flour
Step 1
In a bowl, combine the flour with the lamb meat. The flour will slightly thicken the stew as it cooks.
Step 2
Pour the water into a large casserole pot. Place a layer of the floured lamb at the bottom, then add a layer of cabbage. Season with peppercorns and salt. Continue layering the ingredients in this order until all the lamb and cabbage are used, making sure the final layer is cabbage. The ratio should be approximately 1 part meat to 4 parts cabbage.
Step 3
Cover with a lid and bring to a boil. Reduce the heat to low and cook slowly until the meat is tender and easily comes off the bone, which will take about 2 hours. The cabbage will release a significant amount of water during cooking, so there's no need to add extra water beyond the amount specified.
Serve hot with freshly boiled potatoes and a pat of butter.
