DISCLOSURE: This post contains affiliate links. If you buy something through them, I may earn a small commission at no extra cost to you. Thank you for your support!
Fårikål is more than just a meal – it’s a beloved recipe and tradition that embodies the heart of Norwegian cuisine. Officially crowned Norway’s national dish, it’s a testament to the beauty of simple, wholesome ingredients. This comforting one-pot wonder features tender lamb or mutton and cabbage, simmered together until their flavors meld into something extraordinary. With its humble origins and rich, satisfying taste, fårikål has been warming homes and hearts for generations.
A Brief Introduction to Fårikål
The name “fårikål” translates to “lamb in cabbage,” which perfectly describes its straightforward preparation. This dish is traditionally made in autumn, when lamb is in season, and it’s often enjoyed as a centerpiece for family gatherings. What makes fårikål so special is its simplicity: just a handful of ingredients and a bit of patience are all you need to create a meal that’s both nourishing and delicious.
Choosing Your Ingredients
The key to perfect fårikål lies in the quality of its ingredients. Start with lamb or mutton, opting for cuts with bones, such as shoulder, neck, or shank. The bones add depth to the broth and enhance the overall flavor. They also turn out deliciously tender. Avoid cutting the meat into pieces that are too small, as they may dry out during cooking.
For the cabbage, choose fresh, firm heads and slice them into wedges. It’s important to leave the core intact, as it helps the cabbage hold its shape during the long cooking process. This ensures that the cabbage becomes tender without disintegrating into mush.
Some Tips for Cooking Fårikål
Layering is Key: To assemble your fårikål, alternate layers of lamb and cabbage in a large, heavy pot. Sprinkle each layer with salt, whole black peppercorns, and, if desired, some juniper berries. Lightly dusting the lamb with flour before assembly will slightly thicken the broth.
Mind the Water: Add just enough water to cover half of the pot. Remember, the cabbage will release its own moisture as it cooks, so too much water can dilute the dish’s flavor. Less is more in this case.
Low and Slow: Simmer the pot over very low heat. The goal is to steam the ingredients gently, allowing the flavors to meld while keeping the lamb tender and the cabbage intact. Avoid vigorous boiling, which can break down the cabbage too quickly.
The Distinct Aroma: One hallmark of fårikål is its unique, hearty aroma as it cooks. While it may be strong, it’s a sure sign that the dish is developing its characteristic depth of flavor.
Check Occasionally: Periodically peek under the lid to ensure there’s enough liquid in the pot. Add small amounts of water if necessary, but resist the urge to stir too much, as this can break up the cabbage.
The Right Tools for the Job
To make fårikål successfully, you’ll need a large, sturdy pot with a tight-fitting lid. The pot should be big enough to accommodate generous layers of lamb and cabbage without crowding. For recommendations on cookware, see my top pick below.
How to Serve Fårikål
Fårikål is traditionally served as is, accompanied by plain boiled potatoes. The potatoes soak up the flavorful broth and make the meal even more satisfying. The simplicity of this accompaniment allow the star ingredients to shine.
A Dish Steeped in Tradition
Fårikål is more than just a recipe; it’s a piece of Norwegian heritage. Passed down through generations, it represents the resourcefulness and love of hearty, comforting food that characterizes Norwegian cooking. Whether you’re making it for the first time or revisiting a cherished family tradition, fårikål is a dish that’s sure to warm both the body and the soul.
There is, indeed, something magical about the simplicity of fårikål. With just lamb, cabbage, and a few pantry staples, you can create a meal that’s both humble and luxurious. As the pot simmers and fills your kitchen with its inviting aroma, you’ll understand why this dish holds such a special place in Norwegian culture. Give it a try, and let the flavors of Norway bring comfort to your table. Enjoy!
Fårikål (lamb in cabbage) is more than just a meal – it’s a beloved recipe and tradition that embodies the heart of Norwegian cuisine. Officially crowned Norway’s national dish, it’s a testament to the beauty of simple, wholesome ingredients.
Total Time:2 hours 20 minutes
Yield:6 portions 1x
Ingredients
Scale
2 kg (4 ½ lbs) lamb or mutton, large pieces with bone
2 kg (4 ½ lbs) cabbage, cut into large wedges with the core intact
1 tbsp all-purpose flour
2 tsp salt
1 tbsp black peppercorns
8 juniper berries (optional)
1500 ml (6 ⅓ cups) water
To serve
Boiled potatoes
Chopped parsley
Instructions
Dust the lamb pieces evenly with the flour using a sieve.
In a large pot, layer the largest lamb pieces at the bottom. Add a layer of cabbage wedges on top. Sprinkle with black peppercorns, juniper berries (if using), and salt. Repeat the layers with the remaining meat and cabbage.
Pour the water over the layers.
Bring the pot to a boil, then lower the heat and let it simmer gently for 2 hours.
Serve the dish hot with boiled potatoes on the side, garnished with chopped parsley. Enjoy!
Leave a Reply