Fårikål - Norwegian Lamb and Cabbage Stew

READY IN: 2hrs 20mins
Recipe by Marianne in Switzer

A simple-to-make stew that freezes well and tastes even better reheated. Probably because of the pepper-corns giving off more taste then. I have made a video of the preparation of this dish, and that can be seen at http://www.youtube.com/watch?v=pw6B76PqdRU

Top Review by Kongsberg

I had to rate this recipe. I live in Norway, am an American from Seattle, and this is exactly how my Norwegian husband makes his fårikål. We love it and look forward to fresh lamb in September. Thanks for posting this very traditional and tasty recipe. Vanessa

Ingredients Nutrition


  1. Slice the cabbage into "boats", just radiating slices from the middle, out.
  2. Find the fattiest bits of meat and place one layer of that on the bottom of the pot.
  3. Add a layer of cabbage.
  4. Strew quite a bit of the pepper-corns, salt and flour over.
  5. Repeat until you reach the top of the pot, or you run out of meat and cabbage. Cabbage is the top layer.

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