Hearty Norwegian Lamb and Cabbage Stew Recipe

Norwegian Lamb and Cabbage Stew

Immerse yourself in the flavors of the traditional Norwegian Lamb and Cabbage Stew, a dish of warmth and comfort perfectly suited for the chilly Norwegian landscape. This dish, affectionately known in Norway as “Fårikål,” merges the tender taste of lamb with the subtle flavors of cabbage, and is elevated with a perfect balance of spices. This dish is a wonderful representation of Norwegian cuisine, deeply rooted in the culinary tradition of using simple, hearty ingredients to create truly spectacular meals. This take on the classic dish is designed to be both a culinary delight and deeply nourishing, promising to become a family favorite at your dinner table.

Serves: 6, Difficulty: Easy

Preparation Time: 20 minutes, Cooking Time: 2 hours

Ingredients

• 1.2 kg lamb, cut into chunks
• 1 kg cabbage, cut into wedges
• 3 large potatoes, peeled and diced
• 3 large carrots, peeled and sliced
• 1 large onion, sliced
• 2.5 liters of water
• 20 grams of salt
• 5 grams of pepper
• 2 grams of rosemary
• 50 ml olive oil

Method

• Heat olive oil in a large pot over medium-high heat. Add lamb pieces, searing until brown on all sides.
• Remove lamb and in the same pot, add sliced onion, carrots, and potatoes, sautéing until the onion is translucent.
• Return lamb to the pot and add cabbage wedges. Pour in the water and season with salt, pepper, and rosemary.
• Bring to a boil, then reduce the heat to a simmer. Cover and allow to cook for 2 hours until the lamb is tender and flavors are well incorporated.
• Before serving, taste and adjust seasonings as necessary. Serve hot.

Tips

• For a richer flavor, marinate the lamb with a bit of olive oil, salt, and rosemary for a few hours before cooking.
• Ensure all ingredients are fresh for the best taste and nutritional value.

Nutritional Information