Can I make Fårikål in a slow cooker?
Yes, you can cook Fårikål in a slow cooker on low for 6-8 hours or on high for 3-4 hours, until the lamb is tender.
DINNER
Hearty Norwegian Fårikål: Lamb and Cabbage Stew
Experience the comforting flavors of Norway's national dish with this Fårikål recipe. Tender pieces of lamb and sweet cabbage are gently simmered with whole black peppercorns, creating a rustic and deeply satisfying stew perfect for a cozy evening meal.
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.
02
Sprinkle each layer with salt and whole black peppercorns.
03
Pour 4 cups of water over the ingredients in the pot.
04
Bring the stew to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for at least 2 hours, or until the lamb is very tender and easily falls off the bone.
05
If a thicker stew is desired, remove about 1/2 cup of the cooking liquid, whisk in 1/4 cup all-purpose flour until smooth, then stir it back into the stew and simmer for another 10 minutes until thickened. Taste and adjust seasoning if needed.
About This Recipe
Experience the comforting flavors of Norway's national dish with this Fårikål recipe. Tender pieces of lamb and sweet cabbage are gently simmered with whole black peppercorns, creating a rustic and deeply satisfying stew perfect for a cozy evening meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For best flavor, use lamb with bones. The bones add depth to the broth. Do not stir the stew too much during cooking to prevent the cabbage from breaking down excessively.
Easy Substitutions
If lamb shoulder or neck is unavailable, lamb stew meat can be used, though the flavor may be slightly less rich. For a gluten-free option, omit the flour or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) for thickening.
Storage & Reheating
Store leftover Fårikål in an airtight container in the refrigerator for up to 3-4 days. It reheats well on the stovetop over low heat.
Serving Suggestions
Serve Fårikål hot with boiled potatoes on the side. A sprinkle of fresh parsley can add a touch of color. Crusty bread is also excellent for soaking up the delicious broth.
Common Mistakes
Over-stirring the stew can break down the cabbage too much, making it mushy. Not simmering long enough will result in tough lamb. Using ground pepper instead of whole peppercorns will make the stew too spicy and alter the traditional flavor profile. Forgetting to season layers can lead to blandness.
Frequently Asked Questions
What kind of lamb is best for Fårikål?
Lamb shoulder or neck with the bone in is traditional and provides the most flavor. Lamb stew meat can also be used.
Can I add other vegetables?
Traditionally, Fårikål is just lamb and cabbage. Adding other vegetables would change its authentic character, but you could serve them on the side.
MORE TO KNOW
Fårikål is traditionally a very simple dish, relying on the quality of its few ingredients. The long, slow simmer is crucial for developing the rich flavors and achieving tender lamb. Some variations include a small amount of flour dusted between layers to help thicken the stew naturally, but it's often served as a thinner broth. The whole peppercorns are characteristic; they provide a gentle warmth without being overly spicy.
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