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Loading...Norway's national dish is a humble, deeply comforting one-pot stew of slow-braised lamb and tender green cabbage, seasoned simply with whole black peppercorns and coarse salt. Served traditionally alongside boiled potatoes, it celebrates the country's pastoral ingredients in their purest form.
Prep Time15 mins
Cook Time150 mins
Total Time165 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 22 gFat
- 9 gSaturated Fat
- 38 gCarbs
- 7 gFiber
- 6 gSugar
- 32 gProtein
- 720 mgSodium
- 1180 mgPotassium
- 120 mgCalcium
- 3.8 mgIron
- 95 mgVitamin C
- 45 mcgVitamin A
Ingredients
For the stew
- 2 lbs bone-in lamb shoulder, cut into 2-inch chunks
- 1 large head green cabbage (about 2.5 lbs), cored and cut into 6 wedges
- 2 tsp whole black peppercorns
- 2 tsp coarse sea salt
- 1 cup water or unsalted lamb stock
- 2 tbsp all-purpose flour (optional, for a slightly thickened broth)
For serving
- 1.5 lbs small waxy potatoes, peeled
- 2 tbsp chopped fresh parsley
- 1 tbsp unsalted butter
Directions
- Pat the lamb pieces dry with paper towels and sprinkle evenly with the coarse salt; let them rest at room temperature for 10 minutes while you prepare the cabbage.
- Arrange the cabbage wedges in a single layer in the bottom of a heavy 5- to 6-quart Dutch oven or cast-iron pot. Scatter half the peppercorns over the cabbage.
- Place the lamb chunks on top of the cabbage, bone-side down, then scatter the remaining peppercorns over the lamb. Pour in the water or stock; the liquid should come about halfway up the lamb.
- Cover tightly with a lid and bring to a gentle simmer over medium heat. Reduce the heat to low and cook undisturbed for 2 to 2 1/2 hours, until the lamb is fork-tender and pulls cleanly from the bone, and the cabbage has melted into silky, translucent strands.
- Meanwhile, place the potatoes in a separate pot, cover with cold salted water, and simmer for 18 to 22 minutes until tender; drain and toss with the butter and a pinch of salt.
- If you prefer a slightly thicker broth, whisk the flour with 3 tablespoons of cold water and stir into the stew during the last 15 minutes of cooking.
- Taste the broth and adjust salt as needed. Ladle the stew into shallow bowls, making sure each portion gets both lamb and plenty of cabbage.
- Serve hot with the buttered potatoes and a sprinkle of fresh parsley, accompanied by crusty dark bread if desired.
Cook’s Notes
- Bone-in lamb shoulder (or mutton for the most traditional version) yields far better flavor and a richer broth than boneless cuts.
- Resist the urge to stir: leaving the cabbage in a tidy layer on the bottom lets it steam and soften into silky strands rather than turning to mush.
- Fårikål tastes even better the next day, so consider making it a day ahead and reheating gently on the stove.
- For a deeper, gamier flavor more in line with rural Norwegian cooking, ask your butcher for mutton rather than young lamb.
- Always serve with plenty of potatoes and a glass of cold beer or aquavit for the full Norwegian experience.
