Nordic slow cooker lamb and cabbage
June 29, 2026 · 1 min read
Fårikål — literally "sheep in cabbage" — is Norway's national dish, and its charm is its plainness: lamb, cabbage, whole peppercorns, salt, and water, cooked slowly until everything is tender and the broth turns deeply savory. It's traditionally an autumn ritual, made when the lamb is in season, and the slow cooker suits it perfectly since the whole point is long, gentle cooking.
There's almost nothing to it. The peppercorns are the signature seasoning, and the lamb fat enriches the broth as it cooks.
Ingredients
- 3 lb bone-in lamb shoulder or neck, cut in pieces
- 1 medium head green cabbage, cut in wedges
- 2 tablespoons whole black peppercorns
- 1 tablespoon salt
- 2 cups water or broth
- 2 tablespoons flour (traditional, optional)
- Boiled potatoes, to serve
Steps
- Layer the lamb and cabbage wedges in the slow cooker, alternating, fattier lamb pieces toward the bottom.
- Sprinkle each layer with salt and the whole peppercorns (tie them in a little cloth if you'd rather not bite into them). Dust with the flour if using, for a slightly thicker broth.
- Pour in the water or broth.
- Cover and cook on low 7–8 hours, until the lamb is very tender and the cabbage is soft.
- Serve in bowls with the broth and plenty of boiled potatoes alongside.
Notes and swaps
Bone-in lamb shoulder or neck has the flavor and collagen this dish needs; the bones enrich the broth. The whole peppercorns are traditional — bundle them in cheesecloth if you don't want to bite into them. A little flour over the layers thickens the broth slightly, but it's optional and easy to leave out. Serve simply, with boiled potatoes and rye bread. Like most stews, it's better the next day.
Tell Nordic Diet Companion "fårikål, lamb and cabbage" and it reflects how the meal fits your Nordic week.