Fårikål (Norwegian Mutton and Cabbage Stew)
Why this recipe works
- Layered simmering: Layering the cabbage and lamb lets the vegetables soften directly into the meat juices, building a clear, savoury broth without extra stock.
- Simple seasoning: Whole peppercorns and salt keep the flavour direct, allowing the lamb, cabbage and cooking liquid to define the stew.
- Hearty and warming: Tender meat, soft cabbage and boiled potatoes make this a filling cold-weather meal with very little active work.
Get the most out of this recipe
Authenticity notes
- Classic layered method: Fårikål is traditionally built in layers rather than browned first, which keeps the broth pale, clean and strongly flavoured by the lamb and cabbage.
- Serve with potatoes: Boiled potatoes are the standard accompaniment, soaking up the peppery broth and making the stew feel complete.
- Simple home-style cooking: The dish relies on patient simmering rather than complex preparation, which is central to its plain, robust character.
Timing notes
- Mostly hands-off: The preparation is brief, but the stew needs a long, gentle simmer for the lamb to become properly tender.
- Let it stand before serving: A short rest off the heat allows the peppercorns to continue infusing the broth and helps the flavours settle.
- Serve hot with broth: Fårikål is best served piping hot, with plenty of cooking liquid spooned over the meat, cabbage and potatoes.
Ingredient notes
- Choose bone-in lamb or mutton: Bone-in shoulder gives the broth more body and flavour; lamb shank can also work when a richer, more gelatinous result is wanted.
- Use whole peppercorns: Whole black peppercorns season the broth gradually and give the stew its recognisable peppery lift without clouding the liquid.
- Keep the cabbage in wedges: Leaving part of the core attached helps the cabbage hold together during the long simmer.
Common mistakes
- Boiling too hard: Keep the heat low once the stew is simmering; a hard boil can toughen the lamb and break the cabbage apart.
- Letting the broth reduce too far: If the liquid level drops too much before the lamb is tender, add a little water and continue cooking gently.
- Adding the potatoes too early: Cook the potatoes separately near the end so they stay intact and do not absorb too much of the stew’s broth.
Equipment you'll need
Ingredients
Stew
To serve
Instructions
- Cut the lamb into large, bone-in pieces if needed. Cut the cabbage into wedges, keeping the core intact so the wedges hold together.
- Layer a third of the cabbage in a Dutch oven, then add half the lamb. Sprinkle over half the peppercorns and half the salt, then repeat the layers, finishing with cabbage on top.
- Pour in the water, bring to a gentle simmer over medium heat, then reduce to low. Cover and simmer very gently for 2 to 2 1/2 hours, turning the meat once or twice, until the lamb is very tender and the broth is rich.
- About 25 minutes before serving, put the new potatoes in a large pot, cover with cold water, and add the salt. Bring to the boil, then simmer for 15 to 20 minutes until tender; drain and keep warm.
- Taste the stew and adjust the salt if needed. Serve the lamb and cabbage with plenty of broth, with the boiled potatoes alongside.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the simmer very gentle; a hard boil can make the lamb dry and break up the cabbage.
- If the broth reduces too much, add a splash of water and continue simmering until the lamb is tender.
- For best flavour, let the stew stand off the heat for 10 minutes before serving so the peppercorns infuse the broth.
Substitutions
- Replace Lamb shoulder with lamb shank for a more gelatinous, deeply flavoured broth.
- Replace New potatoes with baby red potatoes if that is what you have.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat gently in a pot over low heat until piping hot, adding a little water if the broth has thickened; freeze for up to 3 months.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 30min (20min active)
- Difficulty: Easy
- Cuisine: Nordic
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