📝 About This Recipe
Widely celebrated as Norway's national dish, Fårikål is a masterclass in culinary simplicity, transforming just a few humble ingredients into a rich, aromatic masterpiece. This slow-cooked treasure features succulent layers of bone-in mutton and sweet white cabbage, seasoned with the bold punch of whole black peppercorns. As it simmers, the fat renders and the juices mingle to create a naturally thick, savory broth that captures the very essence of Scandinavian comfort food.
🥗 Ingredients
Main Ingredients
- 4 lbs Mutton or Lamb (bone-in, cut into 2-inch chunks (neck, shoulder, or shank))
- 4 lbs White Cabbage (large head, cut into thick wedges)
- 2 tablespoons Whole Black Peppercorns (essential for the authentic flavor profile)
- 2-3 tablespoons All-purpose Flour (optional, for a slightly thicker gravy)
- 2 teaspoons Sea Salt (adjust to taste)
- 2-3 cups Boiling Water (enough to partially submerge the layers)
Traditional Sides
- 2 lbs Potatoes (waxy variety like Yukon Gold or Red Bliss)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
- 1/2 cup Lingonberry Jam (for serving on the side)
👨🍳 Instructions
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1
Begin by preparing your meat. Rinse the mutton or lamb chunks in cold water and pat them dry with paper towels to ensure a clean broth.
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2
Prepare the cabbage by removing the tough outer leaves. Cut the head into thick wedges, keeping the core intact so the pieces don't fall apart too quickly during the long simmer.
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3
Select a large, heavy-bottomed pot or Dutch oven. Place a layer of the fattier meat pieces at the bottom, fat-side down, to help prevent sticking and to render the initial juices.
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4
Add a generous layer of cabbage wedges over the meat. Sprinkle with a portion of the salt, some whole peppercorns, and a light dusting of flour if you prefer a thicker sauce.
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5
Continue layering the meat and cabbage alternately, seasoning each layer with salt, peppercorns, and flour until all ingredients are in the pot. The final layer should always be cabbage.
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6
Pour the boiling water down the side of the pot. You don't need to cover the ingredients completely; the cabbage will release significant moisture as it cooks.
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7
Place the lid on the pot and bring the liquid to a gentle boil over medium heat.
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8
Once boiling, reduce the heat to the lowest possible setting. The stew should barely simmer—just a few lazy bubbles breaking the surface.
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9
Simmer covered for at least 2.5 to 3 hours. Do not stir the pot; you want the layers to remain intact. You'll know it's ready when the meat easily pulls away from the bone with a fork.
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10
While the stew finishes, boil the potatoes in a separate pot of salted water until tender, usually about 15-20 minutes.
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11
Carefully check the seasoning of the broth in the Fårikål pot. Add more salt if necessary, but be cautious with the pepper as it has infused the dish thoroughly.
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12
To serve, use a large spoon to lift out portions of meat and cabbage, ensuring everyone gets plenty of the savory broth. Garnish the potatoes with fresh parsley.
💡 Chef's Tips
Always use bone-in meat; the marrow and bone structure provide the deep, gelatinous body that defines a great Fårikål. If you find the peppercorns bothersome to eat, you can place them in a tea infuser or cheesecloth bag, though traditionalists leave them loose. Avoid using lean cuts of meat; the fat is essential for the flavor and texture of the cabbage. This dish is famously even better the next day, as the flavors meld and the cabbage absorbs more of the mutton's richness. If the liquid level looks too low after two hours, add a splash more boiling water, but remember the cabbage will eventually collapse and provide plenty of juice.
🍽️ Serving Suggestions
Serve with boiled, skin-on potatoes to soak up the delicious juices. A side of tart lingonberry jam provides a perfect sweet-acidic contrast to the rich meat. Accompany with traditional Norwegian flatbread (flatbrød) and a smear of high-quality butter. Pair with a crisp Norwegian pilsner or a glass of dry apple cider to cut through the richness. For a truly festive meal, finish with a light cloudberry cream (multekrem) for dessert.