Introduction

Fårikål, often written as Farikal outside Norway, is one of the most iconic and cherished dishes in Norwegian cuisine. Recognized as the national dish of Norway, it is a humble yet deeply satisfying stew made with lamb, cabbage, whole peppercorns, and salt. The dish perfectly reflects the Norwegian approach to food—simple, seasonal, and comforting.

Traditionally enjoyed during the colder months, especially in autumn, Farikal is a meal that brings families together. Its warm, rich aroma and slow-cooked tenderness make it a true comfort food, deeply rooted in Norwegian culture and everyday life.

What Makes Farikal Special

What sets Farikal apart is its minimalism. There are no complex spice blends or heavy sauces. Instead, the dish relies on quality ingredients and time. As the lamb slowly cooks with cabbage, the flavors naturally develop into a light yet deeply savory broth.

This dish celebrates patience. The long cooking process allows the meat to become incredibly tender while the cabbage absorbs the richness of the lamb, creating a balanced and soothing flavor profile.

Ingredients Used in Farikal

Lamb

Bone-in lamb cuts such as shoulder, neck, or shank are traditionally used.
Tip: Bones add depth and richness to the broth.

Cabbage

White cabbage is essential and becomes soft and slightly sweet as it cooks.
Tip: Cut into large wedges to prevent it from breaking down too much.

Black Peppercorns

Whole black peppercorns give gentle heat and aroma.
Tip: Always use whole peppercorns, never ground.

Salt and Water

Salt enhances the natural flavors, while water forms the cooking base.
Tip: Season lightly at first and adjust near the end.

How to Make Farikal

Step 1: Layer the Ingredients

In a large pot, layer lamb pieces and cabbage wedges, starting with cabbage at the bottom. Sprinkle peppercorns and salt between layers.

Step 2: Add Water

Pour in enough water to barely cover the ingredients. The stew should not be overly watery.

Step 3: Slow Cooking

Bring to a gentle boil, then reduce heat to low. Cover and simmer for two to three hours until the lamb is tender and easily separates from the bone.

Step 4: Taste and Adjust

Check seasoning and add more salt if needed. The broth should be clean, savory, and comforting.

Step 5: Serve

Serve hot, traditionally straight from the pot.

Tips for the Best Farikal

• Use fresh lamb for the best flavor
• Cook slowly and avoid stirring too much
• Keep seasoning simple to stay authentic
• Let it rest briefly before serving for deeper taste

What to Serve with Farikal

Farikal is traditionally served with:

• Plain boiled potatoes
• Rustic bread or flatbread
• Pickled vegetables or lingonberries

Farikal is more than just a stew—it is a reflection of Norwegian heritage and comfort cooking. With its tender lamb, soft cabbage, and warming broth, this dish continues to be a beloved classic that proves simplicity can be incredibly satisfying.