Fårikål

Prep time: 15 minutes

Cook time: 2 hours 30 minutes

Total time: 2 hours 45 minutes

Servings: 6 servings

Country of Origin: Norway

Description

Norway’s national dish: a simple, hearty stew of bone-in mutton or lamb layered with head cabbage and whole black peppercorns.

Presentation & How It's Eaten

Served boiling hot straight from the pot with boiled skin-on potatoes and lingonberry jam.

Ingredients

• 3 lbs bone-in mutton or lamb shoulder, cut into large chunks

• 3 lbs green cabbage, cut into large wedges

• 2 tbsp whole black peppercorns

• 2 tbsp all-purpose flour

• 2 cups water

• 1.5 tbsp salt

Step-by-Step Directions

1. Layer Meat & Cabbage: In a large heavy pot, alternate layers of bone-in lamb chunks and thick green cabbage wedges.

2. Season: Sprinkle flour, salt, and whole black peppercorns between layers.

3. Add Water: Pour water into bottom of pot.

4. Simmer: Cover with tight lid, bring to boil, lower heat to very low, and simmer gently for 2 to 2.5 hours until meat falls off bone easily.

5. Serve: Ladle chunks of lamb, tender cabbage, and cooking juices into deep plates.

Optional

• Pepper Bag: Place peppercorns in a tea bag or cheesecloth tie if you prefer not picking around whole peppercorns while eating.

Cooking Tips

• Bone-in Meat Is Vital: Cooking meat with bone and fat renders the essential rich broth without extra butter or oil.

Nutrition Facts

(Estimated per serving, based on 6 servings)

• Calories: ~460 kcal

• Total Fat: 28g

• Saturated Fat: 12g

• Cholesterol: 120mg

• Sodium: 620mg

• Total Carbohydrates: 14g

• Dietary Fiber: 5g

• Sugars: 6g

• Protein: 38g