Farikal Lamb and Cabbage
Transport your taste buds to Norway with Fårikål, a hearty and comforting lamb and cabbage stew that's a celebration of Nordic simplicity and flavor. Made with tender, bone-in lamb shoulder or shank, crisp green cabbage, and whole black peppercorns, this authentic dish is slow-simmered to create a rich, savory broth bursting with aroma. Its uncomplicated preparation involves layering meat and cabbage with a touch of flour for natural thickening, then letting it gently cook until meltingly tender. Perfect for cozy dinners, this classic Norwegian recipe is traditionally served with boiled potatoes or crusty bread to soak up every last drop. Garnish with fresh parsley for a pop of color and flavor, and savor the essence of Scandinavian home cooking with this easy, one-pot wonder.
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Recipe Information
Ingredients
- 1.5 kg Lamb shoulder or shank (bone-in)
- 1.5 kg Green cabbage
- 2 tbsp Whole black peppercorns
- 2 tsp Salt
- 2 tbsp Plain all-purpose flour
- 1.5 liters Water
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
1. Begin by prepping your ingredients. Cut the cabbage into large wedges and set aside. If necessary, cut the lamb shoulder or shank into smaller pieces, ensuring they are bone-in for added flavor.
2. In a large, heavy-bottomed pot or Dutch oven, begin layering the ingredients. Start with a layer of lamb pieces, followed by a layer of cabbage wedges. Sprinkle about half of the salt, peppercorns, and flour over the layer. Repeat with another layer of lamb and cabbage, sprinkling the remaining salt, peppercorns, and flour on top.
3. Pour the 1.5 liters of water into the pot, ensuring it mostly covers the ingredients. Bring the pot to a boil over medium-high heat.
4. Once the stew is boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for approximately 2.5 hours. Check occasionally to ensure there is enough liquid; add more water if necessary.
5. After 2.5 hours of cooking, the lamb should be tender and easily pulled from the bone, and the cabbage will be soft and flavorful.
6. Taste the broth and adjust seasoning with additional salt if needed.
7. Serve the Fårikål hot, optionally garnished with fresh parsley, alongside boiled potatoes or crusty bread for a complete meal.
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 942 mg | 41% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 7.6 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 196 mg | 15% | |
| Iron | 8.4 mg | 46% | |
| Potassium | 1135 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
