Root Vegetable Fårikål with Slow-Cooked Lamb

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

A hearty autumn dish featuring lamb shoulder braised with cabbage and seasonal root vegetables in a fragrant peppery broth. This Norwegian-inspired one-pot recipe, ready in about 150 minutes, pairs lamb shoulder, green cabbage, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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

• 1.1 kg lamb shoulder
• 600 g, thinly sliced green cabbage
• 400 g, thickly sliced carrots
• 300 g, thickly sliced parsnips
• 2 tbsp whole black peppercorns
• 1.5 tsp salt
• 1.3 L water

Instructions

1. Step 1: Arrange 1.1 kg lamb shoulder pieces in a pot, layer 300 g sliced green cabbage evenly over the meat.
2. Step 2: Sprinkle 2 tbsp whole black peppercorns and 1.5 tsp salt between cabbage layers, then top with 300 g cabbage.
3. Step 3: Add 400 g sliced carrots and 300 g sliced parsnips evenly over the cabbage, then pour 1.3 L water over all ingredients to cover.
4. Step 4: Bring to a gentle simmer over medium heat for 4 minutes, then reduce heat to low and cover.
5. Step 5: Simmer for 1 hour and 40 minutes, stirring once halfway through to redistribute vegetables.
6. Step 6: Uncover and simmer for an additional 25 minutes until vegetables are tender and broth has thickened slightly, stirring occasionally to prevent scorching.