Norwegian Fårikål | Posted: 23 September 2015
Norwegian Fårikål
Norwegian Fårikål
Norwegian Fårikål

Learn how to make authentic Fårikål, voted Norway's national dish.

Fårikål (pronounced 'forrycoal') is a traditional Norwegian dish typically served in early autumn. Originating from Western Norway it is now loved all over the country and consists of pieces of mutton or lamb on the bone, cabbage and whole black peppercorns..

Such is the passion for Fårikål that it was voted the country’s national dish in the 1970s; there is a National Fårikål Society, and it even has its own ‘Feast Day’ when the dish is celebrated and enjoyed all over Norway on the last Thursday in September every year.

September is usually the month when farmers bring down their sheep from their summer grazing high up in the Norwegian mountains. After spending months eating grass and wild herbs the lamb and mutton has a wonderfully mild and fragrant aroma, thanks to the herbs.

The name literally means ‘sheep in cabbage’ and these two ingredients are the key to this delicious, hearty dish. You can use mutton, which gives a stronger taste to the meat, or lamb. Ideally the meat should be from the shoulder, neck or shank and if possible left on the bone and include some fat. The fat will then soak into the cabbage during cooking and flavour it. It is a dish that tastes even better after maturing in the fridge for a day or two so make sure to cook extra to be enjoyed a couple of days later.

This is the perfect 'winter warmer' to enjoy after a day spent walking in the majestic Norwegian mountains and in the British countryside, too, and so we have included an easy-to-follow recipe here so that you can try Fårikål for yourself!

Related Holidays

Walking in Norway

Wherever, and whenever, you go exploring amid the magical landscapes of Norway, you can be assured of tasty regional dishes on your return to your hotel or guesthouse.

More about our holidays in Norway >

0.75-1 kg of lamb shoulder, shank, or brisket
0.5 l of water
1 cube of beef broth
1 bay leaf
10 black peppercorns
1 small cabbage head, cut into wedges
Salt to taste
Fresh parsley

1) Seal the meat by frying it lightly in butter.

2) Add it to a pot and season.

3) Add the water, peppercorns, bay leaf and stock cube as well as the cabbage, and boil under a lid for 50-60 minutes.

4) When serving, pour the pan juices over the top of the lamb - you should have a rich, hearty lamb broth.

5) Garnish with fresh parsley and serve with boiled potatoes and thin, crisp flatbread with lingonberry jam or pickles.

6) Best served with a cold Pilsner or a darker beer – and a few friends.

Blogger challenge:
We have teamed up with a number of food bloggers and challenged them to make their own Fårikål dish and experience a #TasteOfNorway for themselves. See how they get on via our Facebook page.

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