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Fårikål (Norwegian lamb and cabbage), the whole dishFårikål (Norwegian lamb and cabbage), close up

Fårikål (Norwegian lamb and cabbage)

165 min · 52 g protein · 598 cals / serving

Norway's national dish, and one of the simplest stews there is: lamb and wedges of cabbage layered in a pot with whole black peppercorns and left to simmer until the meat falls off the bone and the cabbage turns sweet and silky in a peppery broth. Served with boiled potatoes and nothing else, in deep plates so nobody misses the broth.

Servings4

Ingredients

  • 3 lb on the bone (about 2 lb meat) lamb meat, raw, lamb shoulder or neck on the bone, in thick pieces, loose fat trimmed
  • 1 large head (about 3 lb) cabbage, white cabbage, in wedges with the core left on
  • 1 1/2 tbsp whole peppercorns black pepper, most are left on the plate; only what flavours the broth is counted
  • 2 1/4 tsp salt
  • 2 cups water

To serve

Steps

  1. Layer the lamb and cabbage in a large heavy pot, starting and ending with lamb, scattering peppercorns and salt between each layer. Put the fattiest pieces at the bottom.
  2. Pour in the water; it will not cover everything, and does not need to, because the cabbage releases plenty of liquid. Bring to a boil, then cover tightly and simmer over low heat.
  3. Cook for 2–2 1/2 hours without stirring, until the lamb pulls easily from the bone. Shake the pot now and then rather than stirring, so the cabbage stays in wedges. Skim off the fat that rises to the top before serving.Step 3, what it should look like
  4. About 30 minutes before the end, boil the potatoes in salted water until tender and drain.
  5. Serve the lamb and cabbage in deep plates with the broth spooned over, potatoes alongside and a little parsley on top. Warn everyone about the peppercorns.

Good to know

Which cut should I buy?

In Norway it is sold as fårikålkjøtt: neck, shoulder and breast on the bone. Shoulder and neck give the best flavour; trimming the loose fat and skimming the broth is what keeps this version lean.

Should I thicken the broth?

Some families sprinkle a spoon of flour between the layers for a slightly thicker broth. The thin, peppery broth is the classic and is how it is built here.

Is it better the next day?

Yes, as most Norwegians will tell you. Chilled overnight, the fat sets on top and lifts off in one piece, and the flavour deepens.

Per

Calories
76
Protein
(35%)
7 g
Fat
(33%)
3 g
Carbohydrates
(32%)
7 g
of which sugar
2 g
Fiber
2 g
Sodium
177 mg

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Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 2391 kcal goes into the pot and 3521 g of ingredients comes out as about 3150 g of food: 76 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.