---
title: Fårikål (Norwegian Lamb and Cabbage Stew)
servings: 4
prep time: 20 minutes
cook time: 150 minutes
source: https://mycibora.com/recipes/farikal-lamb-cabbage-stew
---

Gather @lamb shoulder{1.2%kg}, @white cabbage{1%kg}, @black peppercorn{2%tbsp} and @bay leaf{2%leaf}.

Layer the lamb chunks and cabbage wedges in a heavy pot in alternating layers, scattering peppercorns, bay leaves and a generous pinch of salt between each layer.

Pour in the @water{600%ml} — it should come about halfway up the layers, not cover them.

Bring to a simmer, cover tightly, and cook low until the meat is fork-tender and pulls easily from the bone, about 2 to 2.5 hours. ~{135%minutes}

Skim any fat that rises to the surface.

Taste the broth and adjust salt; it should taste clean and peppery, not heavy.

Serve straight from the pot with boiled potatoes to soak up the broth.