Can I make Fårikål in a slow cooker?
Yes, you can. Layer the ingredients as instructed, add the water, and cook on low for 6-8 hours or on high for 3-4 hours, until the lamb is tender.
DINNER
Nordic Fårikål (Lamb and Cabbage Stew) with Boiled Potatoes
Fårikål is Norway's national dish, a simple yet incredibly flavorful stew featuring tender lamb and cabbage simmered together. This hearty recipe is perfect for a cozy dinner, especially when served with classic boiled potatoes.
HOW TO MAKE IT
Let's cook.
01
Layer the lamb pieces and cabbage wedges alternately in a large heavy-bottomed pot or Dutch oven, starting and ending with lamb. Sprinkle 1 teaspoon of salt and 1 teaspoon of whole black peppercorns between each layer.
02
Pour 4 cups of water over the lamb and cabbage. Bring the mixture to a boil over high heat, then reduce the heat to low.
03
Cover the pot tightly and simmer for 1 hour and 45 minutes, or until the lamb is very tender and easily pulls away from the bone.
04
While the stew simmers, place the peeled and quartered potatoes in a separate pot. Cover with cold water and add 1 teaspoon of salt.
05
Bring the potatoes to a boil over high heat, then reduce to medium-low and simmer for 15-20 minutes, or until fork-tender. Drain the potatoes well.
06
Taste the Fårikål and adjust seasoning if necessary. Serve the hot Fårikål directly from the pot, accompanied by the boiled potatoes.
About This Recipe
Fårikål is Norway's national dish, a simple yet incredibly flavorful stew featuring tender lamb and cabbage simmered together. This hearty recipe is perfect for a cozy dinner, especially when served with classic boiled potatoes.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, brown the lamb pieces lightly in a tablespoon of oil before layering. You can also add a bay leaf or two to the stew for extra aroma.
Easy Substitutions
If bone-in lamb is unavailable, boneless lamb shoulder can be used, though cooking time might be slightly reduced. White peppercorns can be used instead of black for a milder flavor. Russet or Yukon Gold potatoes work well.
Storage & Reheating
Store leftover Fårikål and potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Serving Suggestions
Serve with a sprinkle of fresh parsley for color. A side of crusty rye bread is excellent for soaking up the delicious broth. A glass of crisp white wine or a light lager pairs well with this hearty dish. For a traditional touch, offer a small bowl of extra whole black peppercorns for those who enjoy a stronger peppery kick.
Common Mistakes
1. Not simmering long enough: The lamb needs ample time to become fall-apart tender. Undercooking will result in tough meat. 2. Over-salting: Start with the recommended amount and adjust at the end, as the flavors concentrate during simmering. 3. Using too much water: The lamb and cabbage release their own juices, so too much water will dilute the flavor. Stick to the specified amount. 4. Cutting cabbage too small: Large wedges hold their shape better during the long cooking time.
Frequently Asked Questions
What kind of lamb is best for Fårikål?
Bone-in lamb shoulder or neck pieces are traditional and provide the most flavor and richness to the stew.
Can I freeze Fårikål?
Yes, Fårikål freezes well. Allow it to cool completely, then transfer to an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Why are whole peppercorns used instead of ground pepper?
Whole peppercorns release their flavor slowly over the long cooking time, providing a more nuanced and less harsh peppery taste to the stew.
MORE TO KNOW
The key to authentic Fårikål is the long, slow simmer which allows the flavors of the lamb, cabbage, and peppercorns to meld beautifully. Do not rush this step. The fat from the lamb renders down, creating a rich, savory broth that coats the tender cabbage. The simplicity of the ingredients highlights their natural goodness. For the best result, ensure your pot has a tight-fitting lid to prevent too much liquid from evaporating during the long cooking process.
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