Norwegian Lamb and Cabbage Stew (Fårikål)

Name: Norwegian Lamb and Cabbage Stew (Fårikål)
Total time: 2 h 30 min
Cuisine: Scandinavian
Ingredients: 1.2kg lamb shoulder, bone in, cut in big pieces; 1.2kg white cabbage, cut in wedges; 2 tbsp plain flour; 2 tsp black peppercorns, whole; 2 tsp fine salt; 500ml water; 800g potatoes, to serve; 2 tbsp fresh parsley, chopped

Lamb and white cabbage layered with whole peppercorns and left to simmer until tender. Norway's national dish.

Time2 hr 30
LevelEasy
Costabout £3.83 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

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1.2 kglamb shoulderbone in, cut in big pieces
1.2 kgwhite cabbagecut in wedges
2 tbspplain flour
2 tspblack peppercornswhole
2 tspfine salt
500 mlwater
800 gpotatoesto serve
2 tbspfresh parsleychopped

Method

1
Trim the excess fat from the lamb. Put a layer of lamb in a large heavy pot, then a layer of cabbage, and sprinkle with flour, salt and peppercorns.
2
Repeat the layers until everything is in, finishing with cabbage.
3
Pour in the water. Bring to a simmer, cover and cook very gently for 2 hours, until the lamb falls from the bone. Do not stir.
120 min
4
Boil the potatoes for the last 20 minutes in a separate pan until tender.
20 min
5
Skim the fat from the top of the stew and taste. Add more salt if you like.
6
Serve in deep bowls with the potatoes and parsley.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.