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Fårikål
Norway
Norway's national dish by parliamentary declaration. Eaten throughout September when new season's lamb is available.
Norway's national dish — whole pieces of lamb and white cabbage slow-simmered with black peppercorns until the meat falls from the bone.
Prep
15 mins
Cook
150 mins
Difficulty
Easy
Calories
420 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
1.5kglamb shoulder, bone in, cut into pieces
1 largewhite cabbage, cut into wedges
2 tbspwhole black peppercorns
1 tspsalt
waterto cover
Method
1
Layer lamb and cabbage alternately in a large pot. Add peppercorns and salt. Add water.
2
Bring to boil, skim, then simmer covered for 2.5 hours until meat is very tender.
3
Serve in deep bowls with the broth and boiled potatoes.
Chef's Tip
Do not stir — the layering keeps cabbage and lamb distinct. Serve with layers intact.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.