🍲 Fårikålens festdag: where to try the "real" fårikål and how to cook it in a hut after work 🏡

The last Thursday in September is Fårikålens festdag in Norway. This is an unofficial holiday that celebrates the country's main home-cooked dish. On this day, restaurants serve traditional stewed lamb with cabbage, and in homes and hytter, a large pot of it is simmering on a low heat — dinner "for everyone" and with enough left over for tomorrow. Travellers will find it easy to experience the local food culture here. You can try the "real" fiskekarlsopp (a traditional Norwegian dish) in the city or cook it yourself with just a few utensils. This article tells you where to find dishes in Oslo and Trondheim (and other major cities), how to cook fiskekaker "after work", what to buy, how to store it, and what plans are suitable for families with children.

What is fårikål — "in a nutshell"

Classic Norwegian stewed lamb with white cabbage and whole black pepper. It is assembled in layers in a heavy pot and simmered on very low heat for 2–3 hours. Served with boiled potatoes, flatbrød and a little butter. The secret is simple ingredients, low heat and patience: the dish is hardly stirred, only occasionally shaking the pot slightly. The next day, the flavour becomes deeper.

Recipe "in the hut" (serves 4)

Ingredients
• Lamb on the bone (shoulder/neck/shank) — 1.2–1.5 kg, coarsely chopped
• White cabbage — 1 large head, sliced
• Black pepper — 1.5–2 tsp whole peppercorns
• Salt — 1.5–2 tsp (to taste)
• Water — 400–600 ml (approximately one-third of the height of the ingredients)
• (Optional) 1–2 tbsp flour — lightly sprinkle the layers to "bind" the sauce

Steps

1. Place a layer of cabbage in a heavy saucepan, then a layer of meat. Season with salt and add peppercorns. Repeat, finishing with cabbage.
   
2. Pour in water (not "up to the brim"), bring to a boil, reduce to a minimum.
   
3. Simmer for 2–3 hours without stirring — just gently shake the pan every 30–40 minutes.
   
4. Serve with boiled potatoes and flatbrød. The next day, reheat until simmering — it will taste even better.
   

Proportions for N people
Lamb ≈ 300–350 g/person; cabbage ≈ 250–300 g/person; water — up to 1/3 of the height of the ingredients; whole pepper — 0.5 tsp per 2 servings.

Shopping list

Meat on the bone (shoulder/neck/shank) · White cabbage · Black peppercorns · Salt · Potatoes for garnish · Flatbrød/butter.
Equipment: heavy saucepan with a tight-fitting lid, knife, chopping board, spoon/towel for "shaking".

Life hacks for taste and safety

● Keep the pepper in a gauze bag — convenient for families with children/those sensitive to spices.

● Meat on the bone gives a richer flavour; skim off excess foam at the beginning of simmering.

● Do not stir — this will preserve the structure of the cabbage and keep the sauce clear.

● Storage: cool in portions, do not leave on the stove; store in the refrigerator for 1–2 days.

● Reheating: bring to a gentle boil and simmer for another 5–7 minutes.

Where in Oslo and Trondheim can you try the "real" fylgikål?

Start with the city navigators: The links are /city/oslo/farikal and /city/trondheim/farikal. They list places with classic versions of this dish, from "home-style" bistros to seasonal menus. When reading descriptions, look for words such as "tradisjonell", "husmannskost" and "fårikål". We recommend booking for the evening of the last Thursday in September, as this is when demand is higher than usual. If you can't find a table, look for places that serve lunch or takeaway. Then you can have a home-cooked dinner in your apartment.

Can you buy a "everything for halvkål" set and make it after work?

Yes: supermarkets often sell ready-made kits (with meat on the bone and cabbage). Check the packaging date and the proportion of bones: the bones are needed for flavour, but make sure there is enough meat. When you get home, you can put everything together in 10-15 minutes and then leave it on a low heat for 2-3 hours while you do other things. To make things go faster, turn on the heat and bring the water to the boil with the lid open. Then turn the heat down low and let it simmer. The kitchen will do the rest.

Which lamb cuts should you use and why should you cook them with the bone still on?

The classic cuts are shoulder, neck and shank. These parts contain connective tissue and bone, which release their flavour during long cooking, making the soup rich and "sticky". Fillet dries out quickly and is not suitable for long cooking. Ask for large pieces of meat with bones, cut across the grain. This way, the meat will stay whole, and the bone will add flavour to the soup. If you want, you can remove the fat at the start of the simmering process.

How much pepper should you add and why should it be whole?

Use 0.5–1 tsp of whole peppercorns for 2 servings. Whole peppercorns are a bit spicy, but not as much as ground pepper. If you have children in your family, put the peppercorns in a gauze bag: the flavour will transfer, and the peppercorns themselves can be easily removed before serving. It is important not to add too many other ingredients — fiskekål should be a dish with meat and cabbage, not spices.

Can lamb be replaced with another meat?

People usually use lamb. But at home, they sometimes use goat or beef ribs — these taste different, less "Norwegian", but also hearty. The whole point of the recipe is to simmer the bones with cabbage. If you want to substitute, use the same technique: layer the ingredients, turn the heat down low, don't stir, just shake. Serve it with the traditional foods of the region, such as potatoes, flatbread and a little butter.

How can you cook in a small apartment with a basic kitchen?

You will need one large pot with a lid and you will need to be patient. First, you must layer the ingredients, then bring them to the boil. Next, reduce the heat so that there is just a very small bubble. If the lid is loose, put a sheet of foil under it to keep in the steam and temperature. Don't have a big saucepan? Bake in the oven in a dish that can go in the oven and has a lid or a piece of foil on top. Make sure the oven is set to 150–160°C and bake for 2.5–3 hours. Check every 40 minutes to make sure it doesn't boil dry.

Can I use a multicooker/pressure cooker?

Yes. For a multicooker, select the "stew" mode for 3–4 hours, with the same layers and minimal stirring. In a pressure cooker, the time will be reduced to 45–60 minutes after reaching pressure, but the taste will be slightly different – "concentrated", without the cabbage opening up fully. If you prefer the old-fashioned flavour, after pressure cooking, leave the dish for another 20–30 minutes on a low heat under a normal lid.

How much does it cost and how can you save money?

You can make enough food for four people with 1.2–1.5 kg of meat on the bone and a large cabbage. This is usually cheaper than eating out. You can save money by buying soup sets with bones and adding a little pulp. Choose cabbages that are seasonal, dense and heavy to get the best results. The best thing about leftovers is that fiskesuppe tastes even better the next day. This means you can get two dinners for the price of one.

How should it be stored and reheated?

Divide the mixture into portions, then cool quickly (use flat containers). Put the portions in the refrigerator for 1–2 days. Don't leave the pan on the stove "until tomorrow". Warm it up again until it's gently boiling, then let it simmer for another 5–7 minutes on a low heat. This will warm the meat and stop the cabbage from falling apart. You can freeze cabbage, but it will become softer. If you are planning to freeze it, focus on the meat and broth.

Are there any vegetarian options on the menu?

You can sometimes find "vegetable interpretations" in vegetable broth. These include cabbage, potatoes, root vegetables, white beans and chickpeas, and spices. This is not traditional fiskekål, but it is a good, friendly option for a group with different tastes. We mark such places in our navigators if they appear by the date. You can make this at home by using umami flavours (like mushrooms and a little soy sauce) and keeping the layers and slow cooking.

Do you need to book a table at Festdag?

We recommend it. The last Thursday in September is a popular evening for seasonal menus, and places that are more "home-style" fill up quickly. Book at least three to five days before you plan to visit, especially if you are staying in the centre or on the waterfront. If you don't have time, come early or choose a late slot after 8 p.m. Another option is to take away food and have dinner "at home": it's easy and you'll be comfortable.

What can you add to the table that isn't potato or flatbread?

Add some sour notes, like cucumbers, pickled beetroot or cabbage, to make the broth less rich. Good drinks include water with lemon, non-alcoholic apple cider and fruit drink. For children, we need bread, butter and a little cabbage without pepper. For dessert, you could make a simple casserole or pie with apples that are in season. It is important to maintain a comfortable, familiar atmosphere.

Fårikålens festdag is a day of simplicity and patience: cabbage, meat on the bone and time, which makes the flavour deeper. In the city, it's a chance to try "home-style" restaurants and see Norway without the tourist crowds. At home, it's a chance to relax and enjoy the view while you cook or plan your next trip. Try one of the city's special routes, cook your own fisk (fish) soup and save some for tomorrow – then you'll understand why this dish has been loved for generations.

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