Fårikål (Norwegian Lamb and Cabbage Stew)
Difficulty Simplistic
Cuisine Norwegian
Diets Omnivore, Keto, Paleo, Gluten-Free
Yield 4 Servings
Nutrition Facts
Fårikål (Norwegian Lamb and Cabbage Stew)
A simplistic Norwegian dish perfect for omnivore and keto and paleo and gluten-free diets. Using fresh ingredients from your pantry, customized by our World Class AI Chef.
Nutrition Facts
Cooking Steps
Each component prepared separately.
Fårikål
Ingredientssubstitutes
Fårikål
lamb for fårikål
-
1500g
cabbage
-
1500g
black peppercorns
-
4tsp
table salt
-
2tsp
Water
-
600ml
Fårikål Instructions
Prep
1. Safety Warning: Handle the raw lamb meat carefully. Rinse the lamb pieces under cold water and pat dry with paper towels; immediately clean all surfaces and wash hands thoroughly.
2. Remove the outer leaves of the cabbage, cut it into large wedges, and remove the hard core.
Cook
3. Place a layer of lamb pieces at the bottom of a large, heavy-bottomed pot, ideally with the fattier side facing down.
4. Add a layer of cabbage wedges on top of the meat, then sprinkle some whole black peppercorns and salt over the layer.
5. Continue layering meat and cabbage alternately until all ingredients are used, finishing with a layer of cabbage on top.
6. Pour the water into the pot. Bring to a boil over medium-high heat, then reduce to a very low simmer and cover with a tight-fitting lid.
7. Slowly simmer for 2 to 3 hours, or until the lamb is tender and falls easily away from the bone.
Serve
8. Serve the fårikål steaming hot directly from the pot; the dish is traditionally even better when reheated the next day.
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Ingredient Substitutes
Can't find an ingredient? Here are smart swaps.
Instead of
lamb for fårikål
lamb boneless lamb roast
lamb chops
lamb dried ribs
Instead of
cabbage
bok choy
broccoli
brussels sprouts
Instead of
black peppercorns
cardamom pods (black)
cardamom pods (green)
cassia bark
Instead of
table salt
flake salt
garlic salt
himalayan pink salt
Instead of
Water
sparkling water