Food and Nutrition


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Farikal (Lamb and Cabbage Stew)

This healthy recipe comes from NDSU Extension Service.


  • 2 lbs. sliced lamb shoulder, neck or breast on the bone
  • 1 large cabbage
  • 1 Tbsp. whole peppercorns
  • 2 tsp. salt (or less)
  • 2 Tbsp. flour
  • 1/4 c. water


Slice the cabbage into "boats" by radiating slices from the center outward. In a wide, heavy pot, layer the meat with the cabbage, sprinkling each layer with salt, flour and peppercorns, ending with a layer of cabbage. Add the water. Bring to a boil and simmer until the meat is tender, about 1 1/2 hours. Serve with boiled potatoes.

Makes eight servings.

Per serving: 180 calories, 4 grams (g) fat, 26 g protein, 9 g carbohydrate and 700 milligrams (mg) sodium

Filed under: lamb, cabbage, stew, Scandinavian
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