Skip to content
FriendsPantry

Norwegian · Scandinavian

Fårikål

Non-vegetarian

Layers of bone-in lamb and white cabbage simmered slowly with whole black peppercorns until meltingly tender. Norway's beloved autumn dish, served with boiled potatoes.

Fårikål is a Norwegian main course from Norway, ready in about 2 hours 50 minutes and made with lamb shoulder, cabbage and black pepper. It serves 6 and is rated easy to cook.

Start cooking

No licensed photograph of this dish yet.

Prep
20 min
Cook
2 h 30 min
Total
2 h 50 min
Serves
6
Level
Easy
Calories
553

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Arrange a layer of lamb, fattiest side down, in a heavy pot. Cover with a layer of cabbage (opens in a new tab) wedges, then sprinkle with some of the salt, peppercorns and flour. Repeat, finishing with cabbage.

  2. Step 2

    Pour in the water, cover and bring to the boil, then turn the heat right down.

    • 10 min
    • high heat

  3. Step 3

    Simmer gently, covered, without stirring, until the meat falls from the bone. Check occasionally that there is still liquid in the base.

    • 140 min
    • low heat

    Food safety: Keep the pot at a gentle simmer throughout; don't let it boil dry.

  4. Step 4

    Taste the juices for salt. Serve the meat and cabbage (opens in a new tab) in deep plates with the broth spooned over and boiled potatoes (opens in a new tab) alongside.

    About this dish

    Origin
    Norway · Well documentedMore food from Norway
    Dish
    Dinner · Main courses · Stews & braises
    Cooking method
    Stewed, Simmered, Slow-cooked
    Taste
    peppery, savoury, mild
    Diet
    Dairy-free · No nut ingredients · Low-carb · High-protein
    All labelsNon-vegetarian · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · High-protein · Carb-conscious
    With the listed swaps: No gluten ingredientsWorked out from the ingredients. How labels work
    Good for
    One-pot · Make-ahead · Batch cooking · Freezer-friendly
    Cook more with
    Lamb shoulder · Cabbage · All-purpose flour
    Techniques
    Boiling · Simmering · Stewing

    Allergens

    • Contains, can be adapted: Wheatfrom all-purpose flour
    • Contains, can be adapted: Glutenfrom all-purpose flour

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    553 kcal per serving

    Calculated

    1 serving ≈ 516 g · recipe makes 6

    Where the energy comes from

    • Protein 23%
    • Carbohydrate 13%
    • Fat 65%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy553 kcal107 kcal
    Protein31.9 g6.2 g
    Carbohydrate18.1 g3.5 g
    Net carbohydrate11.3 g2.2 g
    Sugars8 g1.6 g
    Added sugars0 g0 g
    Fibre6.8 g1.3 g
    Fat40.4 g7.8 g
    Saturated fat17.4 g3.4 g
    Trans fat2.1 g0.4 g
    Cholesterol105 mg20 mg
    Sodium1324 mg257 mg
    Salt equivalent3.3 g0.6 g
    Vitamins & minerals per serving
    Potassium
    909 mg
    Calcium
    135 mg
    Iron
    3.2 mg
    Magnesium
    65 mg
    Vitamin A (RAE)
    37 µg
    Vitamin C
    92 mg
    Vitamin D
    0.4 µg
    Vitamin B12
    3.3 µg
    Folate (DFE)
    —

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: potato.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Like many stews, fårikål is even better reheated the next day.

    Common mistakes

    • Stirring breaks up the cabbage — leave the layers alone while it cooks.

    Serve with

    • Boiled potatoes and lingonberry jam are common partners; some add flatbread (flatbrød).

    Storage

    • Refrigerate up to 3 days or freeze for up to 3 months.

    Reheating

    • Reheat slowly in its juices.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 1, 4

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

    You might also like