Cabbage and vegan lamb stew - får-i-kål

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours, 30 minutes

Category: Featured, Main Course, Recipe, Soup, Uncategorized

Cuisine: Norwegian

Cabbage and vegan lamb stew - får-i-kål


  • For the cabbage stew:
  • 1 head of cabbage, cut into big wedges
  • 1 teaspoon of black peppercorns
  • 1 teaspoon of red peppercorns
  • 1 teaspoon of whole green peppercorns
  • 800ml of veggie broth
  • 1 cup of vegan wheat beer
  • 3 garlic cloves, whole and peeled
  • For the seitan marinade:
  • 400g of seitan, cut into big chinks
  • 1 tablespoon of soy sauce
  • 1/2 cup of vegan wheat beer
  • Oil for sautéing, if necessary


  1. Add the seitan, the beer and the soy sauce in a bowl or plastic bag, mix to combine and put in your fridge for at least one hour.
  2. Place the cut cabbage in a thick pot along with the rest of the ingredients, let it simmer on medium-low heat for at least 30 minutes or until the cabbage is soft.
  3. Take the seitan marinade, put it in a skillet and sauté until all sides are golden brown, then add the marinade brine, let it reduce.
  4. Add the sautéed seitan to the finished cabbage stew, let it simmer for 3 to 5 minutes more.
  5. Serve it with a side of boiled potatoes and vegan sour cream.