Fårikål is a hearty Norwegian stew made with lamb, cabbage, black pepper, and served with potatoes. It's the national dish of Norway and perfect for chilly days.
Ingredients
- 1.5 kg bone-in lamb or mutton (shoulder or neck, chopped into chunks)
- 1 large head of cabbage, cut into wedges
- 2 tsp salt (or to taste)
- 2 tsp whole black peppercorns
- 500 ml water
- Boiled potatoes (for serving)
- Lingonberry jam (optional, for garnish)
Instructions
- Layer the pot. In a large pot, layer the lamb and cabbage alternately. Start with lamb, then cabbage, and sprinkle salt and peppercorns between layers.
- Add water. Pour in water to just barely cover the bottom. You don’t want to submerge everything – this is a stew, not a soup.
- Simmer gently. Cover the pot with a lid. Simmer on low heat for 2 to 2.5 hours until the lamb is tender and the cabbage is soft but not mushy.
- Prepare the sides. While the Fårikål simmers, boil peeled potatoes until tender. Drain and keep warm.
- Serve hotDish up the meat and cabbage with broth. Serve with boiled potatoes and a spoonful of lingonberry jam for that Nordic touch. Enjoy with good company! 🍽️🇳🇴
Notes
💡 Tips for Serving
- Best enjoyed the next day – The flavors deepen overnight. Store in the fridge and reheat gently.
- Pepper alert – Leave the peppercorns whole for a rustic presentation, or tie them in cheesecloth for easy removal.
- Drink pairing – Try it with a dark beer, aquavit, or even a crisp apple cider. 🍺🍏
- Lingonberry love – The tartness of lingonberry jam perfectly complements the rich lamb.
🇳🇴 Fårikål – Norway’s Hearty National Dish for Cozy Autumn Days 🐑🍲
When the chill of autumn settles over Norway and golden leaves start dancing in the breeze, Norwegians turn to one comforting classic to warm their souls — Fårikål. This rustic stew of lamb and cabbage is more than just a meal. It’s the official national dish of Norway, so beloved that it even has its own holiday! 🎉🍂 Let’s dive into the story, flavors, and cozy traditions behind this legendary dish.🐑 The Secret of Delicious Norwegian Lamb
What makes Fårikål so special? It all begins with free-roaming Norwegian sheep, grazing on wild herbs, flowers, and mountain pastures. 🌿⛰️ This natural diet gives their meat an incredible depth of flavor and tenderness, prized in traditional Norwegian cooking. These flavors are gently coaxed out through slow simmering, allowing the meat to become fall-off-the-bone tender and the broth rich and warming.
🍲 A Dish that Embodies Simplicity and Soul
Fårikål is a celebration of simple ingredients and slow cooking — a reminder that great flavor doesn’t need to be complicated:- 🍖 Bone-in lamb or mutton, slowly braised for hours
- 🥬 Cabbage, layered between tender chunks of meat
- 🌶️ Whole black peppercorns, infusing the broth with gentle spice
- 🥔 Boiled potatoes, served on the side for that cozy, starchy comfort
- 🍇 A spoonful of lingonberry jam for a bright, tangy contrast
🎉 Fårikål Feast Day: A Timeless Tradition
Every year on the last Thursday of September, Norwegians gather around tables to celebrate Fårikålens Dag – Fårikål Day. Families and friends come together to enjoy this humble yet heartwarming dish, honoring a tradition that spans generations. 🍂🔥 While Fårikål is especially popular in Western Norway, you’ll also find outstanding versions in Oslo’s classic Norwegian restaurants, where it’s served with rustic charm and true culinary pride.❄️ A Taste of Norwegian Autumn
As the nights grow longer and the air gets crisp, Fårikål becomes the ultimate symbol of Norwegian comfort food — simple, honest, and deeply satisfying. Whether you enjoy it in a cozy mountain cottage or a bustling city bistro, one thing is certain: this dish captures the very soul of Nordic home cooking. Norwegian recipes