2 hours 15 min

    This is a popular meat dish from southern Norway. Lamb and cabbage are layered and stewed with peppercorns. Serve with boiled potatoes sprinkled with parsley.

    54 people made this

    Serves: 4 

    • 225g (8 oz) lamb pieces
    • 1 head cabbage, cored and sliced
    • 450ml (16 fl oz) water
    • 1 1/2 tablespoons whole black peppercorns
    • salt to taste

    Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

    1. Arrange a layer of lamb in the bottom of a casserole or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can. Tie the peppercorns into a small piece of cheesecloth or muslin, and place in the centre of the casserole. Pour the water over all, and cover with a lid.
    2. Bring to the boil, then simmer over low heat for 2 hours. Remove the package of peppercorns before serving.

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    Reviews in English (19)


    I lived in norway for a couple of years and this was a popular dish served at a local community hall. I can't remember it being layered, but the norwegian version still had it's peppercorns which gave it a bit of colour even if you needed to pick them out as you ate. This recipe looks authentic in it's ingredients. It's a simple winter family meal. Make sure to remove excess fat from the lamb before cooking then serve the final dish with a side portion of boiled floury potatoes.  -  12 Dec 2011


    I thought this recipe was good but a little on the bland side for serving guests. I am Ukranian background and shared it with my mother and she loved it. However, we grew up with rather bland dishes and it actually brought back some fond memories of my grandmother's kitchen and cooking for both of us. The only difference is that my mother thought my greatgrandmother added some tomatoes, so possibly I would try adding a small tin of chopped tomatoes the next time I make it.  -  11 Aug 2008


    I love this stuff! I grew up with it, and have made the dish over and over again. I don't know why it would take 2 hours to prepare it though - about 30 minutes is more like it, and the dish will benefit from cooking longer than 2 hours. Beside that - this is the way I have made this dish for the last 30 years. And - don't forget to serve it with boiled potatoes. All traditional Norwegian recipes, more or less, are served with boiled potatoes. Faarikaal - which means sheep in cabbage - is even better the next day. Make a huge pot full, I use a big stock pot - and enjoy this meal for at least two days!  -  26 Aug 2007  (Review from Allrecipes US | Canada)