Norwegian · Dinner · Easy
Norwegian Lamb and Cabbage Stew (Fårikål)
0.0 (0 ratings)- Total
- 3 hr 20 min
- Prep
- 20 min
- Serves
- 6
- Calories
- 430
Bone-in lamb and cabbage slowly soften together in a peppery broth, making a spare, warming stew with very little hands-on work.
Layers of cabbage trap the juices in Norwegian Lamb and Cabbage Stew (Fårikål), while the fatty lamb pieces enrich the small amount of water beneath them. A long, gentle simmer does nearly all the work.
Use bone-in shoulder or neck rather than lean leg steaks. Leave a little core attached to each cabbage wedge so it holds together, and keep the pot barely bubbling to protect the tender leaves.
Method
Place half the lamb shoulder in a heavy pot, fat side down. Add half the salt, peppercorns and flour, then half the cabbage. Repeat the layers, finishing with cabbage.
Pour the water down the side of the pot. Bring to a simmer over medium heat, then cover and reduce to low.
Simmer for until the lamb pulls readily from the bone and is well beyond 145°F. Check occasionally; if the bottom looks dry, add a splash of water.
Rest off the heat for . Lift the meat and cabbage into bowls and ladle over the broth, leaving bones and loose peppercorns behind as you eat.
Forkue tips
- Put the peppercorns in a tea infuser if you prefer their flavor without finding whole peppercorns in your bowl.
Storing and reheating
Refrigerate for up to 3 days or freeze for 2 months. Reheat covered over low heat with a little water, turning the cabbage gently to avoid breaking it up.
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Kitchen gear
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Norwegian Lamb and Cabbage Stew (Fårikål): FAQ
Can I leave out the flour?
Yes. The broth will be lighter and clearer, with the same lamb and cabbage flavor.
Why is my lamb still tough?
Shoulder needs enough gentle cooking for its connective tissue to soften. Keep the pot covered and continue simmering until a fork turns easily in the meat.
How do I store and reheat Norwegian Lamb and Cabbage Stew (Fårikål)?
Refrigerate for up to 3 days or freeze for 2 months. Reheat covered over low heat with a little water, turning the cabbage gently to avoid breaking it up.
How long does Norwegian Lamb and Cabbage Stew (Fårikål) take?
About 3 hr 20 min in total: 20 min prep and 3 hr cooking.
What do I need to make Norwegian Lamb and Cabbage Stew (Fårikål)?
The key ingredients are lamb shoulder, white cabbage and all-purpose flour, plus pantry basics.
Any tips for Norwegian Lamb and Cabbage Stew (Fårikål)?
Put the peppercorns in a tea infuser if you prefer their flavor without finding whole peppercorns in your bowl.
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