Frikl Norwegian Lamb and Cabbage Stew
Experience the comforting flavors of traditional Nordic cuisine with **Fårikål - Norwegian Lamb and Cabbage Stew**, a hearty dish celebrated as Norway's national meal. This simple yet flavorful stew combines tender, bone-in lamb shoulder with layers of soft, slow-cooked green cabbage, infused with the earthy aroma of whole black peppercorns. Thickened lightly with flour for a heartier broth, Fårikål is simmered gently for hours, allowing the rich, savory flavors to meld beautifully. Perfect for chilly evenings, this classic Scandinavian recipe is served piping hot and pairs wonderfully with boiled potatoes for a truly authentic dining experience. Whether you're exploring traditional Norwegian recipes or looking for a cozy, one-pot meal, this lamb and cabbage stew is sure to satisfy!
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Recipe Information
Ingredients
- 1.5 kilograms Lamb shoulder (bone-in, cut into chunks)
- 1 large head Green cabbage
- 2 tablespoons Whole black peppercorns
- 2 teaspoons Salt
- 2 tablespoons All-purpose flour
- 1.5 liters Water
Instructions
Prepare the cabbage by removing the outer leaves and cutting it into wedges (about 6-8 pieces depending on the size of the cabbage).
In a large, heavy-bottomed pot or Dutch oven, layer chunks of lamb and wedges of cabbage, alternating between the two. Begin and end with a layer of cabbage.
Sprinkle salt and whole black peppercorns evenly over each layer. For those who prefer a thicker broth, sprinkle a little all-purpose flour (about half a tablespoon) over each layer as well.
Pour water into the pot, ensuring it reaches about halfway up the contents. Do not fully submerge, as the cabbage will release additional moisture as it cooks.
Cover the pot with a lid and bring the stew to a gentle boil over medium heat.
Once boiling, reduce the heat to low and let the stew simmer for 2.5–3 hours. Check occasionally to ensure there’s enough liquid and to avoid burning. Add a small amount of water if necessary.
After cooking, the lamb should be tender and easily pull away from the bone, while the cabbage should be soft and infused with flavor.
Taste and adjust the seasoning with additional salt if needed.
Serve the Fårikål hot in deep bowls. It's traditionally accompanied by boiled potatoes, which can be served on the side or added to the stew.
Nutrition Facts
Calories |
3925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.9 g | 386% | |
| Saturated Fat | 120.3 g | 602% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1125 mg | 375% | |
| Sodium | 5880 mg | 256% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 11.1 g | ||
| Protein | 277.4 g | 555% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 4531 mg | 96% | |
*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.
