~499 cal · 48g protein · 2g carbs · 32g fat (estimated, per serving)
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Layered lamb and cabbage stew with peppercorns
🇳🇴 Vestland (Bergen)
Fårikål — "mutton in cabbage" — is so beloved it has its own national day in Norway each autumn. The recipe could not be simpler: lamb and cabbage stacked in layers with whole black peppercorns and a little flour, then simmered slowly until the meat falls off the bone and the cabbage turns silky.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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2.5 lb lamb, bone-in, cut in pieces
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1 large head green cabbage, in wedges
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2 tbsp whole black peppercorns
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2 tbsp flour (optional, to thicken)
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3 cups water
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to taste salt
Instructions
1
Layer the lamb (or mushrooms and beans) and cabbage in a pot, scattering peppercorns, flour, and salt between layers.
2
Pour in the water to nearly cover the layers.
3
Bring to a boil, then cover and simmer very gently.
4
Cook about 1.5–2 hours until the lamb is falling apart and the cabbage is silky.
5
Serve in deep bowls with boiled potatoes.
Vestland tradition.
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🌏 While it simmers — know your destination
📍
Vestland (Bergen). Bergen’s fish market has fed the fjords for 800 years.
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Norway. Fjord kitchens where fish soup is a birthright.
🌍
Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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