Ethnic Exchange

Farikal, Lamb and Cabbage Stew

National dish of Norway


Making Farikal is simple process, layers of cabbage and lamb are decorated with whole, black peppercorns. Tradition has it that the peppercorns help digestion and should be eaten with the dish, but many today discard them.


4 1/2 lbs of lamb meat, cut into large pieces (neck, shoulder, shank)
4 1/2 lbs of white cabbage, cut into large wedges.
5 tsp whole black peppercorns
3 tsp salt
1 3/4 cups of water
1/2 cups of flour


Mix the flour and lamb meat together in a bowl. The flour will help thicken the stew as it cooks.
Pour the water into a large casserole pot. Place a layer of the floured lamb on the bottom, followed by a layer of cabbage. Add some peppercorns and salt. Repeat this process until you have used all the ingredients, finishing with a final layer of cabbage on top. The volume should be about 1 part meat to 4 parts cabbage.
Cover with a lid and bring to a boil. Turn the heat to low and slowly cook until the meat is tender and detaches from the bone (approximately 2 hours).
Serve hot with freshly boiled potatoes and a knob of butter.

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