Loading page
A rich Norwegian lamb dish featuring lamb, white cabbage, whole black peppercorns. Tender, aromatic, and deeply satisfying.
Be the first to rate this recipe!
Sign in to rate this recipe
Sign in to add personal notes to this recipe
▢
Cut the lamb into large pieces.
▢
Slice the cabbage into large wedges, keeping the core attached.
▢
Add a layer of lamb pieces to the bottom of a large pot, fatty side down. Sprinkle with peppercorns and salt. Add a layer of cabbage wedges on top. Repeat with more layers of lamb, peppercorns, and cabbage, ending with cabbage on top.
▢
Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew.
▢
Add water to the pot and bring to a boil. Cover and reduce heat. Cook on low heat for 2 – 3 hours, until the lamb gently falls away from the bone.
▢
Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth.
Get our FREE 7-Day High Protein Meal Plan
No spam, ever. Unsubscribe anytime.
Recipe from Macro Kitchen — macro.kitchen/recipes/frikl-norwegian-national-dish
Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
Allergens
Allergens
BPA-free, microwave-safe glass containers with portion-control compartments.
150+ recipes with full macro breakdowns. Perfect for meal planning and hitting your targets.
Affiliate links — we may earn a commission at no extra cost to you.
