AI-generated image
Fårikål
Norway's lamb and cabbage stew with whole black peppercorns
Fårikål has been voted Norway's national dish, and on the last Thursday of September families from Bergen to Tromsø hold Fårikålens festdag, when the new season's lamb meets the autumn cabbage harvest. There are only a handful of ingredients: bone-in lamb, wedges of white cabbage and a generous pouch of whole black peppercorns, layered in a heavy pot and left to simmer until the meat slides off the bone and the cabbage turns sweet and silky. It is eaten with plain boiled potatoes and, in many homes, lingonberry jam. The thing that ruins it is drowning the pot: add only a little water, because the cabbage releases plenty of its own juice. Chef's tip: tie the peppercorns in a muslin bag so you get their warmth without crunching on them, and make it a day ahead; it tastes even better reheated.
- Total time
- 170 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Method
0/6 doneStep 1: Lay the fattiest pieces of 3 ⅓ lb bone-in lamb neck or shoulder skin-side down in the bottom of a large heavy casserole so they stop the rest catching.
Step 2: Add a layer of 3 ⅓ lb white cabbage wedges, sprinkle with a little of 1 tsp salt and 1 tbsp cornflour, then add more lamb. Keep layering until everything is in, finishing with cabbage. Tuck the bag of 2 tbsp whole black peppercorns into the middle.
Step 3: Sprinkle over the rest of 1 tsp salt and 1 tbsp cornflour and pour 1 ¾ cups water down the side. It should come only a quarter of the way up; the cabbage will release its own liquid.
Step 4: Bring to the boil, cover tightly and turn the heat down to a gentle simmer. Cook for 2–2½ hours, shaking the pot now and then rather than stirring, until the lamb is so tender it pulls off the bone with a fork.
150 minStep 5: About 25 minutes before the end, boil 2 ¼ lb potatoes in salted water for 20 minutes until tender.
20 minStep 6: Lift out the peppercorn bag. Taste the broth and add salt if needed. Serve the lamb and cabbage in deep plates with plenty of broth, the potatoes and ⅓ oz fresh parsley. Cool leftovers quickly, keep for 3 days in the fridge and reheat until bubbling.
Nutrition per serving
- Calories
- 610 kcal
- Protein
- 38 g
- Carbs
- 38 g
- Fat
- 33 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fårikål take?
- About 170 minutes in total: 20 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of white cabbage?
- Savoy or spring greens, same weight.
- What can I use instead of whole black peppercorns?
- Ground black pepper, a little less than the amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Anhui bamboo shoots with ham
When the spring bamboo shoots push up through the hillsides of Huizhou, farmhouse kitchens braise them with chunks of the region's cured ham. The salty, deep-flavoured ham seasons the broth, and the shoots soak it up while keeping their crunch and gentle sweetness. Serve it as a side dish with rice and other plates, or as a light lunch by itself. Fresh bamboo shoots must be peeled and boiled before use, because raw shoots contain natural toxins; canned shoots are already cooked and only need rinsing. Chef's tip: taste the broth before adding any salt, as the ham often brings all the salt the dish needs.
Peking duck (home style)
Beijing's famous roast duck is a banquet showpiece, carved at the table in restaurants near Qianmen and eaten in thin wheat pancakes with sticks of cucumber, spring onion and a smear of sweet bean sauce. Restaurants use hanging ovens and inflate the skin with air; at home a scald with boiling water, a sweet vinegar glaze and a night uncovered in the fridge get you most of the way there. The prize is the lacquered, glass-crisp skin, with the meat underneath still juicy. Serve it as the centrepiece of a family feast, followed by a simple soup made from the carcass. Chef's tip: dry the duck uncovered on a rack in the fridge for at least 12 hours; a dry skin is the whole secret.
Beef and broccoli stir-fry
A quick coat of cornflour and soy keeps thin slices of beef silky, and a hot wok gives the broccoli char without overcooking it. Faster than ordering in.