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Får i kål.jpg
Type Stew
Place of origin Norway
Region or state Vestlandet
Main ingredients Mutton with bone, cabbage, black pepper, wheat flour
Cookbook: Fårikål  Media: Fårikål

Fårikål (pronounced "forrycall") is a traditional Norwegian dish, consisting of pieces of mutton with bone, cabbage, whole black pepper and often a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their jackets. The dish is typically prepared in early autumn.

Fårikål is originally a dish from the Western part of Norway, but is now enjoyed in all parts of the country. Fårikål Feast Day is celebrated on the last Thursday in September each year.[1][2]


Fårikål is a compounded word that literally means "sheep in cabbage", "får i kål".

In popular culture[edit]

September 29, 2012, Guinness World Records approved the World Record of making the largest portion of Fårikål ever. The result was 594,2 kg Fårikål, prepared to be finished at the same time, consisting of 60% lamb and 40% cabbage. The event happened in Spikersuppa, Oslo, Norway, and there were 10,000 guests present.[3]

In the 1970s, fårikål was elected national dish of Norway by the popular radio programme Nitimen. In 2014, after the controversial decision by the food and agriculture minister Sylvi Listhaug to hold a new competition,[4][5] it was reconfirmed as the national dish.[6][7]

See also[edit]


External links[edit]