Fårikål: The Ultimate Norwegian Comfort Food Recipe
Fårikål recipe
Today on the Takrecipe website, we’re diving into Fårikål, Norway’s national dish! This comforting lamb and cabbage stew is a beloved autumn favorite, known for its rich, meaty flavors and simple preparation. The slow cooking process allows the lamb to become fall-apart tender, while the cabbage absorbs all the delicious flavors. A true Nordic comfort food that’s both easy to make and incredibly satisfying!
Ingredients (Serves 4)
- 1.5 kg (3.3 lbs) bone-in lamb (shoulder, neck, or shank)
- 1 kg (2.2 lbs) white cabbage, cut into wedges
- 1.5 tsp salt
- 1 tbsp whole black peppercorns
- 2-3 cups water
- 1 tbsp all-purpose flour (optional, for thickening)
- To Serve:
- Boiled potatoes
- Fresh parsley (optional, for garnish)
Prepare the Ingredients
Cut the lamb into medium-sized chunks, leaving the bones in for extra flavor. Slice the cabbage into thick wedges, ensuring they hold their shape while cooking.
Layer the Pot
In a large pot, start with a layer of lamb pieces. Sprinkle some salt and black peppercorns. Add a layer of cabbage wedges on top. Repeat the layers until all ingredients are used, finishing with cabbage.
Add Water & Simmer
Pour 2-3 cups of water into the pot. The liquid should partially cover the ingredients. If you prefer a slightly thicker broth, sprinkle a tablespoon of flour between the layers. Bring to a gentle boil, then reduce heat to low. Cover with a lid and let it simmer for 2.5 to 3 hours until the lamb is tender.
Serve & Enjoy
Carefully ladle the fårikål into serving bowls. Serve hot with boiled potatoes on the side. Garnish with fresh parsley for a pop of color.
Cooking Tips:
Use Bone-In Lamb
🟢The bones add extra richness to the broth, enhancing the depth of flavor.
Slow Cooking is Key
🟢Letting the dish simmer for 2.5-3 hours ensures the meat is fall-apart tender.
Rest Before Serving
🟢Let the fårikål sit for 15 minutes after cooking to allow the flavors to meld beautifully