Lamb and cabbage stew (får i kål. fårikål) I

The recipe take approximately 60 min + to cook 60 min +     The recipe is easy to prepare Easy The recipe has received 5,2 point. 5,2 point (of max 6) in average from 55 readers The recipe have had 63055 readers! 63055 total readers
Lamb and cabbage stew (får i kål. fårikål) I have calculated nutrient, energy percentage and cost per 100 gram, which is conducted by ©Knut Pettersen.
The following basic values exist for 100 grams: For more details check the Norwegian version.
There is also possibilty to translate all recipe to english with help of Google Translate.

Click for the Norwegian version

Calories: 98,69 kcal ......Protein: 6,92 g ......Fat: 6,25 g ......Saturated fat: 2,66 g ......Carbo: 2,86 g ......Fiber: 1,66 g .....Sodium: 195,5 mg .......Price : 2,78 .- kr


12 servings

3 kg (6 1/2 pounds) sliced lamb shoulder, neck, or breast on the bone
3 kg (6 1/2 pounds) cabbage, in large wedges
salt1 tbsp black peppercorns
1 liter (quart) boiling water
1 1/2 dl (2/3 cup) flour
1 1/4 dl (1/2 cup) cold water

More facts about The recipe

Photographer: Synøve Dreyer
Category: Gryterett
Country: Norge
Back too the Norwegian versionClick for the Norwegian version
Lamb and cabbage stew (får i kål, fårikål) I.


In the late fall, lamb and cabbage stew is a popular Sunday dinner dish.
In a wide, heavy pot, layer the meat with the cabbage, sprinkling each layer with salt and peppercorns. Add boiling water.
Bring to a boil and simmer until the meat is tender, about 1 1/2 hours.
Season with salt and pepper. The stock should be quite peppery. Stir the flour into the cold water, then stir into the pot to thicken. Bring to a boil.
Serve with boiled potatoes.

NB! The recipe is calculated for nutrient content and price of Knut Pettersen

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