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Prep time
20 minutes
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Cook time
2 hours 30 minutes
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Serves
about 6 people
Author Notes
“Fårikål”, translated directly to “mutton in cabbage,” is a warm and comforting one-pot dish made with mutton (a mature sheep) or lamb, cabbage, and whole peppercorns. It’s a very traditional Norwegian dish (so much so that it has its own day—the last Thursday in September) and may be one of the easiest and low-effort dinners you could make.
We ate this a lot when I lived in Norway (specifically made by our good family friends), and although it’s technically a fall and cold weather recipe (and seeing as though cabbage isn’t realllyyyy in season anymore because well…it’s spring as I’m writing this), I feel like it’s perfect for any chilly or rainy day, no matter the season. The beauty of this recipe and why I want to share it now also lies within the simplicity of both its ingredients and instructions. You only need about 5 main ingredients, and although I do add a few extra steps, you can really just assemble it in the pot without searing the lamb first, turn on the stove, and let it sit until it’s done, the original way.
I want to preface that this is a slight twist on the traditional version. I used lamb instead of mutton because it’s what I prefer (and it’s easier to get a hold of). I also seared the meat before building the dish, which truly isn’t necessary, and I added a splash of wine to add a bit of acidity. It’s a forgiving recipe and you can adapt it to however suits you best!
Tips and Tricks
• With such few ingredients, salt is your best friend here! Sprinkle the meat generously with salt and do so ahead of time (2+ hours, if you have time). Once it's ready to serve, season to taste until you taste that "zing"–the salt will emphasize all the other flavors in the dish.
• It’s perfect for cozy, low-effort dinners, Sunday gatherings, or entertaining a crowd. It can easily be doubled, or you can halve it to serve less. It also freezes well in case you want to make it ahead.
• Because there are so few ingredients in the recipe, opt for high-quality meat with bones, fat, and lots of connective tissue, as they make the dish more flavorful and the meat more tender. It’s common to use cuts such as the shank, neck, and shoulder, but any bone-in cut will work well.
• The whole peppercorns will soften as they cook and add a nice spicy and sweet flavor, but if you prefer, you can contain them in a cheesecloth pouch.
• I like to sprinkle flour between each layer to help thicken the broth slightly, but if you’re gluten-free or would prefer not to add it, you can leave it out without noticing too much of a difference.
• Instead of potatoes, you can serve it with roasted carrots, bread, or simply on its own.
• Using a heavy-bottomed pot with a lid, such as a Dutch oven, is important for recipes that require a long cooking time. This will prevent the food at the bottom from burning and will distribute heat more evenly. —Nea Arentzen
Ingredients
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3 pounds
lamb stew meat, bone-in
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1
pinch kosher salt, plus more to taste
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1
pinch ground black pepper
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2 tablespoons
extra-virgin olive oil
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1/4 cup
white wine (or water)
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6
pinches of whole black peppercorns, divided
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3 teaspoons
all-purpose flour, divided
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3 pounds
head cabbage, cut into 1-inch wedges through the root end
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1 cup
water, plus more as needed
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1 1/2 pounds
small potatoes, peeled
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1
bunch fresh parsley, chopped, for serving
Directions
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Pat the lamb dry with paper towels and season generously with salt and pepper. (See Tips and Tricks; if you have time, season the meat 2+ hours ahead of time to allow the flavor to build.)
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Heat the olive oil in a heavy-bottomed pot over medium-high. In batches, sear the lamb, fatty-sides down until browned on both sides, 4 to 5 minutes per side. Transfer the lamb to a plate.
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Deglaze with the white wine (if using) and scrape up all the browned bits from the bottom of the pan. Alternatively, deglaze with ¼ cup water. Remove the pot from the heat.
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Start to build the dish by placing ⅓ of the lamb pieces into the bottom of the pot. Sprinkle with a generous pinch of salt, a pinch of whole peppercorns, and ½ teaspoon of flour. Arrange ⅓ of the cabbage wedges over the lamb and sprinkle with more salt, peppercorns, and another ½ teaspoon of flour. Repeat with the remaining lamb and cabbage, ending with a layer of cabbage. Finish with more salt, peppercorns, and the remaining ½ teaspoon of flour.
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Pour 1 cup of water over the lamb and cabbage. Bring the water to a boil over medium-high heat, then reduce the heat to the lowest setting and let it simmer until the meat is falling off the bone, about 2 ½ hours. (While it may be tempting to initially add extra water, resist the urge as the cabbage releases moisture as it cooks). Check occasionally and add more water as needed, ½ cup at a time if the pot seems dry or if too much of the liquid is evaporating. Remember, you want some broth at the end to spoon over the dish.
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After 2 hours, place the potatoes in a medium pot and cover with at least one inch of salted water. Bring the water to a boil and cook the potatoes until fork-tender, 10 to 12 minutes.
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Once the meat and cabbage are done cooking, season to taste with more salt. (A good way to taste if it’s salty enough is by tasting some of the liquid at the bottom.) Serve the lamb and cabbage alongside the potatoes, and spoon the sauce and peppercorns over top. Season with more salt and pepper as needed. Garnish with chopped parsley.
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