Lamb and Cabbage Stew

Description

Serves 10-12

LAMB AND CABBAGE STEW

Ingredients

• 3 kg (6½ pounds) sliced Lamb shoulder, neck, or breast on the bone
• 3 kg (6½ pounds) cabbage, in large wedges
• salt
• 1 tbsp black peppercorns
• 1 liter (quart) boiling water
• 1½ dl (⅔ cup flour)
• 1¼ dl (½ cup) cold water

Directions

1. In pot layer the meat with the cabbage sprinkling each layer with salt and peppercorns.
2. Add boiling water.
3. Bring to a boil and simmer about 1 1/2 hours.
4. Season with salt and pepper.
5. The stock should be quite peppery.
6. Stir the flour into the cold water, then stir into the pot to thicken.
7. Boil.
8. Serve with boiled potatoes.