Fårikål — Norway's beloved national dish of lamb and cabbage slowly stewed with whole peppercorns until the meat falls from the bone. Hearty, simple autumn comfort.
Fårikål is Norway's beloved national dish — the simplest of comforts, just lamb and cabbage layered with whole peppercorns and slowly simmered until the meat falls from the bone. There's almost nothing to it, yet the long, gentle cooking turns humble ingredients into something deeply warming. It's autumn in a pot, traditionally served with boiled potatoes and plenty of the savoury broth.
Prep 15 min
Cook 165 min
Total 180 min
Easy
- 3 Lbs Lamb
- 1 head White Cabbage
- 3 tablespoons Whole Black Peppercorns
- 3 tsp Salt
- 1 1/2 cups Water
- 5 tablespoons Flour
Video
Preparation
- Cut the lamb into large pieces.
- Slice the cabbage into large wedges, keeping the core attached.
- Add a layer of lamb to the bottom of a large pot, fatty side down, and sprinkle with peppercorns and salt. Add a layer of cabbage wedges on top, then repeat the layers of lamb, peppercorns and cabbage, ending with cabbage.
- For a thicker stew, sprinkle a couple of tablespoons of flour over the lamb as you layer (optional).
- Add the water, bring to the boil, then cover, reduce the heat, and cook on low for 2–3 hours, until the lamb gently falls from the bone.
- Serve with boiled potatoes and fresh parsley, covering generously with the broth.
Tips from the ZestyPlate Kitchen
- Layer the lamb fatty-side down at the base so it bastes the cabbage as it renders.
- Use bone-in lamb for the richest broth — the bones add body and flavour.
- Keep the heat low and slow; rushing it leaves the meat tough rather than meltingly tender.
- A sprinkle of flour between the layers thickens the broth into a light, glossy sauce if you prefer.
Frequently Asked Questions
Yes — whole peppercorns are traditional and add gentle warmth without overpowering. Some people tie them in muslin for easy removal, but most leave them in.
Bone-in shoulder or neck pieces are ideal — they're fatty and full of flavour, and become beautifully tender over the long cook.
Definitely — like many stews, fårikål tastes even better the next day once the flavours have settled. Reheat gently.
Boiled potatoes are the classic accompaniment, served with plenty of the peppery broth ladled over the top.
