COPPER🇳🇴 Norway
Fårikål recipe
Savor the warmth of this classic Norwegian lamb dish.
Ingredients
- 1200 g lamb shoulder
- 800 g cabbage
- 2 tsp black pepper
- 1000 ml water
- 1 tbsp salt
How to make Fårikål
- Cut 1.5 kg of lamb shoulder into large chunks, approximately 5 cm pieces for even cooking.
- Slice 1 large head of cabbage into quarters or wedges, removing the core.
- In a large pot, layer the lamb pieces and cabbage wedges alternately.
- Sprinkle 2 teaspoons of salt and 1 teaspoon of black pepper over the layers.
- Add 1 liter of water on top of the layered ingredients in the pot.
- Cover the pot and simmer on low heat for about 2 hours, until the lamb is tender and falling off the bone.
- Once cooked, remove the pot from heat and let it rest for 10 minutes before serving.
- Serve the hot fårikål with boiled potatoes on the side.
What is Fårikål?
Fårikål is a traditional dish from Norway, simmered in one pot, and takes about 150 minutes from start to finish. It is built around lamb shoulder and cabbage. The recipe below uses 5 ingredients and is written out step by step.
How long does Fårikål take?
At 150 minutes it is slower than 93% of the 588 dishes in Copper's atlas. Copper's atlas has 5 dishes built on lamb shoulder. The method runs to 8 steps, the longest being 10 minutes.
Any tips for making Fårikål?
Using a good quality lamb will enhance the flavor of the dish.
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