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Meat, European

Fårikål with potatoes

Fårikål is Norway's national dish, a stew of lamb and white cabbage layered in a pot and simmered with whole peppercorns. This recipe serves 4, takes 2 hours 40 minutes, rates very easy, and costs €4.00 per person. Success comes from layering the ingredients properly and letting it simmer gently without stirring, so the cabbage melts into the meat's juices.

Tonight we're making fårikål, Norway's national dish, lamb and cabbage layered and simmered with whole peppercorns. It's a simple, comforting dish.

Fårikål with potatoes
Total time
2 h 40
Difficulty
Very easy
Cost per person
€4.00
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Fårikål is lamb and white cabbage stacked in a pot with whole peppercorns and nothing else, left to simmer until the meat falls off the bone on its own. The cabbage, soaked in the lamb's juices, turns soft and takes on a flavor you wouldn't expect from a simple cabbage. It's a dish with no tricks, built on patience rather than technique.

This is the kind of dish to start on a Sunday afternoon, while the pot handles everything on its own for a couple hours. At Mon Chou, we love it for days when you want something warm and simple without spending your whole afternoon in the kitchen. Boiled potatoes and parsley are all it needs alongside, nothing more.

The ingredients

4 people

Butcher

  • Lamb shoulder or neck, bone in 1.2 kg

Fruits and vegetables

  • White cabbage 1
  • Potatoes 800 g
  • Parsley 4 sprigs

Pantry

  • Whole peppercornsoften in the pantry 1 tbsp
  • Flouroften in the pantry 2 tbsp
  • Wateroften in the pantry 30 cl
  • Saltoften in the pantry 1 pinch

Allergens Gluten

The step by step recipe

  1. Cut the lamb into large chunks and the cabbage into thick wedges.

    Keep the bones in, they add flavor to the broth.

  2. Layer a large pot with meat, then cabbage, a few peppercorns, a little flour and salt, and repeat.

    Finish with a layer of cabbage, it protects the meat from drying out.

  3. Pour in the water, cover, and bring to a gentle simmer. 10 min

    Don't add more water, the cabbage releases plenty of its own juice.

  4. Let it simmer over very low heat until the meat falls off the bone. 2 h

    Don't stir, just lift the pot gently so nothing sticks.

  5. Boil the potatoes in salted water and serve them with the fårikål, sprinkled with parsley. 20 min

    Spoon some broth directly over the potatoes.

Our tips to get it right

  • Pick a white cabbage that feels heavy and tightly packed for its size, it holds up better during the long simmer and gives off a tastier juice.
  • Crush the peppercorns lightly before adding them, they release more flavor into the cooking liquid.
  • If your pot is on the small side, pack the layers down firmly with your hands, the meat and cabbage hold together better when cooked tightly packed.

The variations

  • Swap the shoulder for lamb neck, it's more gelatinous and gives an even richer broth after the long simmer.
  • For a quicker version, use boneless lamb pieces and cut the simmering time to 1 hour 30 minutes, the texture will be slightly less tender.
  • Tuck sliced carrots between the layers for a touch of sweetness that softens the dish.
  • Serve the potatoes roughly mashed with a little of the cooking broth instead of whole.

What to serve it with

  • Dense rye bread
  • Lingonberry or redcurrant jam
  • Light lager

Storage

Fårikål keeps for 3 days in the refrigerator in a sealed container, and it actually tastes better the next day. It freezes well for up to 2 months, though not with the potatoes, which turn watery once thawed. Reheat gently in a covered pot over low heat, adding a splash of water if the broth has reduced too much.

Questions about this dish

Can you make fårikål ahead of time?

Yes, it's even recommended, the stew tastes better the next day. Cook it the day before, keep it in the fridge, and reheat gently before serving with freshly boiled potatoes.

Do you need to brown the meat before simmering it?

No, traditional fårikål skips any browning step. The meat and cabbage cook together from the start, which is what gives this dish its clear broth and mild, distinctive flavor.

What cut of lamb should you use if you can't find neck?

Bone in shoulder works very well, as called for in this recipe. Avoid boneless, very lean cuts, they dry out and give less flavor to the cooking liquid.

Is fårikål good for kids?

The mild flavor of slow cooked lamb usually goes over well, but whole peppercorns can surprise younger kids. You can pick out the visible peppercorns before serving their plate if needed.

How long does it take to make a fårikål with potatoes?

Count 2 h 40 in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a fårikål with potatoes?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fårikål with potatoes cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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