Fårikål
Norway's national dish — mutton and cabbage layered with whole peppercorns and slowly braised to tenderness.
Cultural Context & History
Crowned the national dish by popular vote, fårikål is autumn in a pot: bone-in mutton and cabbage stacked with peppercorns and left to braise until the meat slides from the bone. Its own dedicated Thursday marks the start of the season.
Ingredients
- 1.5 kg mutton or lamb on the bone, cut into chunks
- 1.5 kg green cabbage, cut into wedges
- 2 tbsp whole black peppercorns
- 1 tbsp salt
- 2 tbsp flour, for a thicker gravy (optional)
- 300 ml water
- Boiled potatoes, to serve
Recommended Tools
- Heavy lidded stockpotTraps the steam so the layers braise rather than boil dry.
- LadleLifts meat, cabbage and peppery broth out together.
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Step-by-Step Instructions
- 1
Layer the mutton and cabbage in a large heavy pot, starting with the meat fat-side down across the base so it renders up into everything above.
- 2
Scatter the salt and whole peppercorns between the layers; if you want a thicker gravy, dust a little flour between them as you go.
- 3
Pour in the water, cover tightly, and bring to the boil, then drop the heat to its lowest setting.
- 4
Simmer gently for 2 to 2.5 hours, until the meat is falling-tender and the cabbage has gone silky.
- 5
Serve straight from the pot with boiled potatoes.
Chef's Tip
Fårikål is always better on the second day — cool it overnight and reheat slowly, and the fat and pepper settle back into the broth.
Chef's Tip
Leave the peppercorns whole and in the pot; they perfume the broth as it cooks and are easy to eat around at the table.
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