Fårikål | Sheep & Cabbage Stew

One of Norways most belowed dishes- so much so, that in 1972, the Norwegians named it their national dish!

Fårikål and slow living

As the summer turns to autumn Norwegians tend to draw back inside and do what they have to do to make everything as koselig (cozy) as humanly possible. This lamb and cabbage casserole is one of them. I once heard someone calling this dish a Norwegian soul food- and gosh, were they right. What’s better than welcoming autumn with a beloved dish that you look forward to each year? The stores stock up on lambs meat especially made for this dish- and every year Norwegians go crazy for it!

Naturally salty lamb meat from the northern of Norway- a perfect combination with the cabbage and pepper corns. Fårikål translates to ‘mutton in cabbage’ and it’s a dish made from the non-prime cuts of mature sheep, along with cabbage, salt and whole black peppercorns. These are boiled together for two hours untill the mutton falls off the bone.

Why we love it & why you should make it

Look at it this way- one time a year you get the chance to eat a meal that has been around for centuries, tastes amazing yet so easy to make. A meal that gathers both friends and family around the table celebrating autumn and life as we know it. Take some time off, make a great meal for your family and friends- and practice the art of slow living with a good lamb and cabbage casserole.

Fårikål has its own day in Norway- the last thursday in September each year, Norwegians celebrate and honor this dish either at home or in restaurants. Don’t worry though, you can eat it at any time you want during autumn!

As this dish is so incredibly easy to make- it’s a way for Norwegians to practice the art of slow living and gather around the table with good friends and family for autumn equinox.

This dish is simple and humble, just like its people. What’s not to love?

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.



  • globalfoodery
    3 years ago

    I absolutely love humble and simple dishes like that! I especially love the fact that it’s a traditional dish – I am always on the lookout for national dishes from all over the world 🙂 Do you mind if I recreated it for my blog some time (of course with reference and links to the original author)? I say some time because getting lamb here might be a bit difficult where I come from! 🙂 Keep inspiring with your wonderful work!

    • Therese
      3 years ago

      I am so thrilled that you find it so inspiring! I would be happy to see you recreate it and to read the article! What is your blog URL? I couldn’t seem to find it!

      • globalfoodery
        3 years ago

        My blog URL is 🙂

        • Therese
          3 years ago

          Awesome 🙂 Nice to meet you Jalia- what a lovely name you have!

          • globalfoodery
            3 years ago

            Likewise, Therese! 🙂 x

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