Fårikål (Norwegian National Dish)

Name: Fårikål (Norwegian National Dish)
Prep time: 9 min
Cook time: 17 min
Total time: 26 min
Yield: 4 servings
Cuisine: Norway
Ingredients: 3 Lbs Lamb; 1 head White Cabbage; 3 tablespoons Whole black peppercorns; 3 tsp Salt; 1 1/2 cups Water; 5 tablespoons Flour

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Lamb recipe with Norway flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 46 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Step-by-step instructions

▢ Cut the lamb into large pieces.
▢ Slice the cabbage into large wedges, keeping the core attached.
▢ Add a layer of lamb pieces to the bottom of a large pot, fatty side down. Sprinkle with peppercorns and salt. Add a layer of cabbage wedges on top. Repeat with more layers of lamb, peppercorns, and cabbage, ending with cabbage on top.
▢ Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew.
▢ Add water to the pot and bring to a boil. Cover and reduce heat. Cook on low heat for 2 – 3 hours, until the lamb gently falls away from the bone.
▢ Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth.

Why this works on a weeknight

Fårikål (Norwegian National Dish) genuinely fits a 30-minute weeknight window, which is why it earned a spot in our Skillet & One-Pan collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Fårikål (Norwegian National Dish) actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥘 Skillet & One-Pan Lamb Norway ⚡ 30-Min Dinner