FårikålLamb and Cabbage Stew

Name: Fårikål (Lamb and Cabbage Stew)
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4
Cuisine: Norway
Ingredients: 1.2 kg Lamb Shoulder (cut into large pieces); 800 g Green Cabbage (cut into wedges); 4 g Black Pepper (coarsely crushed); 10 g Salt; 2 pcs Bay Leaf; 500 ml Water

A traditional Norwegian lamb and cabbage stew with a clean, peppery broth and deeply comforting flavor. As it simmers, the lamb turns tender and the cabbage softens into the rich cooking juices.

Prep

20m

Cook

2h 30m

Serves

Estimated

Nutrition

Per serving

893kcal

Calories

54g

Protein

69g

Fat

12g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

1.2kg
Lamb Shoulder (cut into large pieces)
800g
Green Cabbage (cut into wedges)
4g
Black Pepper (coarsely crushed)
10g
Salt
2pcs
Bay Leaf
500ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Place a layer of green cabbage in a heavy pot, then add some of the lamb shoulder on top.
02
Season the layer lightly with salt and black pepper, then continue layering the remaining green cabbage and lamb shoulder in the same way.
03
Tuck in the bay leaves and pour in the water.
04
Bring the pot just to a gentle simmer, cover, and cook over low heat until the lamb shoulder is very tender and the green cabbage is soft, turning the contents once or twice during cooking.
05
Let the stew rest briefly before serving, then ladle broth over each portion.

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