One-Pot Fårikål with Herb-Infused Potatoes

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A simplified, single-pot version where potatoes cook directly in the stew, absorbing the lamb and cabbage flavors with a hint of fresh herbs. This Norwegian-inspired one-pot recipe, ready in about 130 minutes, pairs lamb shoulder, cabbage, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 470 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 900 g lamb shoulder
• 650 g, thinly sliced cabbage
• 700 g, quartered potatoes
• 1.5 tbsp whole black peppercorns
• 1.5 tsp salt
• 2 tbsp fresh, chopped dill
• 1.4 L water

Instructions

1. Step 1: Place 900 g lamb shoulder pieces in a large pot, layer 325 g sliced cabbage evenly over the meat.
2. Step 2: Sprinkle 1.5 tbsp whole black peppercorns and 1.5 tsp salt over the cabbage, then top with remaining 325 g cabbage.
3. Step 3: Add 700 g quartered potatoes evenly over the cabbage, then pour 1.4 L water over all ingredients to cover.
4. Step 4: Bring to a gentle simmer over medium heat for 5 minutes, then reduce heat to low and cover.
5. Step 5: Simmer uncovered for 1 hour and 20 minutes, stirring once to ensure potatoes are submerged.
6. Step 6: Stir in 2 tbsp fresh chopped dill during the last 10 minutes of cooking, then continue simmering uncovered for 10 minutes more until potatoes are tender and broth is reduced by one-third.