NORWAY: Fårikål

farikal 1


  • 2 lbs lamb shoulder, cut into chunks
  • 1 large head of cabbage, chopped into wedges
  • 2-3 teaspoons whole black peppercorns
  • Salt, to taste
  • Water
  • Optional: potatoes, for serving


  1. In a large pot or Dutch oven, place a layer of cabbage at the bottom of the pot.
  2. Add a layer of lamb on top of the cabbage, and season with salt and a few peppercorns.
  3. Continue layering the cabbage and lamb, seasoning each layer with salt and peppercorns, until all of the ingredients are used up.
  4. Pour enough water into the pot to just cover the lamb and cabbage.
  5. Bring the pot to a boil, then reduce the heat to low and simmer for about 2-3 hours, or until the lamb is tender and the cabbage is cooked through.
  6. Taste and adjust seasoning as needed. Serve hot, with boiled potatoes on the side if desired.

Enjoy your homemade Fårikål! It’s a delicious and comforting meal, perfect for chilly autumn evenings.



%d blogger hanno fatto clic su Mi Piace per questo: