Lamb & Cabbage Casserole

Yield 4 servings


1 1/2 kg stewing lamb meat, cut into chunks

1 1/2 kg green cabbage

4 tsp whole peppercorns

2 tsp salt

3 decilitre water


  1. Layer the cabbage and meat in a deep casserole and sprinkle salt and pepper between each layer.
  2. Pour over salt and bring to a boil.
  3. Put a lid on and reduce the heat.
  4. Let simmer for two hours or until the meat falls from the bone.


  1. Fårikål is traditionally made with only green cabbage.
  2. Fårikål is often served with boiled potatoes on the side- I prefer not to fill up on potatoes and save all of my tummy space for this wonderful dish.

Recipe by My Nordic Kitchen at