Fårikål
Fårikål — the name translates simply as sheep in cabbage — was voted Norway's national dish in 1972. It is made in autumn, when the season's lamb is ready and the harvest cabbage is fresh. The recipe is among the most minimal in Nordic cooking: lamb, cabbage, water, salt, and whole black peppercorns. Nothing else. No browning, no aromatics, no stock — only the rendered fat from the lamb and the natural moisture released by the cabbage build the cooking liquid. The peppercorns soften over the long cook, releasing their heat gradually. The cabbage collapses completely and absorbs the lamb fat. The dish requires patience: the minimum cook time is two hours, and the result is judged by whether the lamb falls from the bone without prompting.
Rich in protein
Filling and nutritious
Slow simmered
Low and slow cooking
Traditional recipe
Authentic taste
Ingredients 4 servings
- 1.2 kg bone-in lamb shoulder or neck, cut into 5 cm pieces
- 1.2 kg white cabbage (about 1 large head), cored and cut into 8 thick wedges
- 1 tbsp whole black peppercorns
- 600 ml cold water
- 1 1/2 tsp fine salt
How to make it
- 1Season the lamb pieces all over with 1 tsp of the salt.
- 2Arrange half the cabbage wedges in an even layer at the bottom of a large, heavy pot.
- 3Lay the lamb pieces on top, scatter over the peppercorns and the remaining 1/2 tsp salt, then arrange the remaining cabbage on top.
- 4Pour the cold water carefully down the inside wall of the pot — do not stir.
- 5Cover tightly and bring to a gentle boil over medium heat, about 8-10 minutes.
- 6Reduce the heat to the lowest possible simmer and cook undisturbed for 2 to 2.5 hours until the lamb is completely tender and falls off the bone, and the cabbage has collapsed and fully absorbed the meat juices.
- 7After 2 hours check that the lamb pulls away from the bone with no resistance and the broth is rich and fragrant — if not quite done, cover and simmer for 30 minutes more.
- 8Taste and adjust salt.
- 9Ladle into deep bowls with the broth, ensuring each serving has both lamb and cabbage.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
