Minced Pork Norwegian Fårikål Pie
This comforting and creative Minced Pork Norwegian Fårikål Pie is a novel twist on Norway’s beloved national dish, Fårikål—a hearty lamb and cabbage stew traditionally served in autumn. Here, we reimagine it by substituting tender minced pork for lamb, layering it in a flaky pie with slow-braised cabbage and peppercorn-infused gravy. Inspired by rustic kitchen gatherings and the warming flavors of Scandinavian cuisine, this pie fuses tradition and convenience, making it perfect for colder months or cozy dinner tables.
Equipment
Large skillet
Dutch oven or heavy pot with lid
9-inch pie dish
Oven
Rolling Pin
Pastry brush
Knife and cutting board
Ingredients
For the Filling:
1 lb ground pork (minced pork) - freshly ground or 80/20 blend
1 medium yellow onion - finely chopped- ½ medium green cabbage - shredded
- 1 tbsp whole black peppercorns - lightly crushed for aroma
2 tbsp all purpose flour (plain flour Australia and UK) - for thickening
1 cup chicken stock (chicken broth or chicken bouillon) - low sodium preferred
1 tsp salt - to taste
½ tsp white pepper - optional, for warmth
For the Pie Crust:
- 2 sheets prepared pie crust - store-bought or homemade
1 large egg - beaten with 1 tsp water for egg wash
Instructions
- Preheat the oven to 375°F (190°C). Set your pie crusts out to come to room temperature if using store-bought dough.
- In a Dutch oven or heavy pot, cook the chopped onions in a bit of neutral oil over medium heat for 3-5 minutes until translucent and fragrant.
- Add the minced pork and cook until fully browned—about 8 minutes. Use a wooden spoon to break the meat into small pieces as it cooks.
- Sprinkle in the flour and stir continuously for 1-2 minutes to coat the meat and absorb any excess fat.
- Add the shredded cabbage and gently sauté for 5-7 minutes until it softens slightly. The cabbage should still retain some crunch.
- Stir in chicken broth, crushed peppercorns, salt, and white pepper. Simmer uncovered for 10 minutes until the mixture thickens into a rich filling.
- Line a 9-inch pie dish with one sheet of pastry. Spoon in the cooled pork and cabbage mixture evenly.
- Cover with the second pastry sheet. Trim and crimp edges. Cut a few small slits in the top to allow steam to escape.
- Brush the top with an egg wash for a golden crust.
- Bake on the center rack for 45-55 minutes, or until the crust is golden brown and you see bubbling juices through the slits.
- Remove from oven and allow the pie to rest for 10 minutes before serving to let the filling set.
Notes
- Substitute ground turkey for a leaner version.
- Add a pinch of caraway seeds for deeper Nordic flavor.
- If you prefer a gluten-free option, use a GF pie crust and substitute cornstarch for the flour when thickening.
Nutrition
Calories: 259kcalCarbohydrates: 10gProtein: 16gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 85mgSodium: 470mgPotassium: 443mgFiber: 3gSugar: 3gVitamin A: 134IUVitamin C: 30mgCalcium: 60mgIron: 2mg
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