Norwegian cuisine

Fårikål (lamb and cabbage stew)

The national dish: layers of lamb and cabbage slow-cooked with whole black peppercorns.

Well-cooked hot dish

Fårikål (lamb and cabbage stew) — Norwegian cuisine. Photograph of the dish.

Ingredients

Lamb and cabbage are layered in a pot and simmered in a little water for 2–3 hours.

Cook meat right through: steaming hot inside, with no pink parts or pink juices.

Long cooking and a plain taste suit the treatment period. Remove the whole peppercorns; cabbage can cause bloating.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Cool and refrigerate within 2 hours of cooking, and eat within 1–2 days. Divide large batches into small containers so they cool faster.

Once, until steaming hot all the way through; in a microwave, stir halfway.

Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.
Nausea. Mild and not too greasy; can be eaten in small portions, warm or at room temperature.

These are general observations: what suits you can change from day to day.

Phase notes are general. During low counts, follow only your care team’s food rules.

Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
Stomach and gut, Lung disease. Pulses or cabbage can cause wind and bloating; keep this in mind with digestive or lung conditions (bloating can make breathing harder).
High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.

Nutrition figures from a reliable source have not been added for this dish yet.

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.