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a portion of a Norwegian type of mutton stew

Farikal ( Fårikål) – Norway’s national dish

Farikal (Lamb in Cabbage) is Norway’s national dish and one of my favorit dishes.  We eat farikal with potatoes and crispy flat bread. On the last Thursday of September every year its National Farikal day.


  • 1.5 kg mutton meat, together with the bones and fat (the more fat the better), cut into serving piece
  • 1.5 kg blanched green cabbage (How to blanch cabbage).
  • tbsp whole black pepper corns
  • 1 tbsp salt
  • 50 g flour
  • Water
Cabbage sliced into wedges, mutton meat, pepper and water
Fårikål – Mutton Stew ©FoodNorway

















The meat they use in this old recipe is breast or clod. But you can use shoulder, neck or shank.

  1. Cut into serving piece.
  2. Wash the meat in hot water, dry it and flour it.
  3. Layer meat and half of the blanched green cabbage in a pot, pepper and salt in between.
  4. Pour boiling water over until half of the meat is covered.
  5. Cook until tender. About 3 hours
  6. Add the rest of the blanched green cabbage after 1 hour.

Serves: 4
Time: 4 hours
Difficulty: Easy

2 thoughts on “Farikal ( Fårikål) – Norway’s national dish

  1. I lived in Norway for some years and enjoyed this dish many times. I am about to cook it for some English friends, so many thanks for the oppskrift !

  2. I am just making this dish and was looking for any different accompaniments. I already use what is suggested here but I am adding Lingonberry jam for a contrast. I also use about twice the amount of pepper, my family love it and crunch through the pepper corns with relish.

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