Scandinavian · main
Norwegian Lamb and Cabbage Stew (Fårikål)
Norwegian Lamb and Cabbage Stew (Fårikål) reads umami 4.5, salinity 3.9 and richness 3.4 on Palate's 0–10 flavor X-ray — a Scandinavian main, about 2 hr 30 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.9 / 10
- Sweet & Fruity — 1.1 / 10
- Sour & Bright — 1.6 / 10
- Bitter & Earthy — 2.9 / 10
- Rich & Fat — 3.4 / 10
- Aromatic & Spice — 2.6 / 10
The measured notes (of 18)
Umami 4.5 · Salinity 3.9 · Richness 3.4 · Earthy 2.7 · Warm Spice 2.5 · Sourness 1.6 · Sweetness 1.1 · Bitterness 1.0 · Heat 1.0 · Herbaceous 0.6
What's in it (6)
- 2 lbs bone-in lamb
- 1 small head white cabbage, cut in wedges
- 1 tbsp whole black peppercorns
- salt to taste
- 4 cups water
- boiled potatoes for serving
Time & effort: about 2 hr 30 min (30 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 132.9 kcal, 11.9 g protein, 8.3 g fat, 1.9 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Layer lamb and cabbage alternately in a large pot, seasoning each layer with salt and whole peppercorns.
- Add enough water to just cover, bring to a boil, then reduce heat and simmer uncovered for 2–3 hours until the meat is very tender and falling off the bone.
- Serve in deep bowls with boiled potatoes and crusty bread.
Dishes with a similar flavor shape
- Cajun Pinto Beans — Cajun/Creole
- Scotch Egg — British
- Gorditas de Chicharron — Mexican
- Stegt Flæsk med Persillesovs (Crisp Pork Belly with Parsley Sauce) — Danish
- Bitterballen — Dutch
Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.
See how this dish fits your palate — take the short taste test →
Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.