3 kg (6 1/2 pounds) sliced lamb shoulder, neck or breast on the bone 3 kg (6 1/2 pounds) cabbage, in large wedges salt 1 Tbs. black peppercorns 1 liter (quart) boiling water 1 1/2 dl (2/3 cup) flour 1 1/4 dl (1/2 cup) cold water
Instructions
1) In a wide, heavy pot, layer the meat with the cabbage, sprinkling each layer with salt and peppercorns. Add boiling water.
2) Bring to a boil and simmer until the meat is tender, about 1 1/2 hours.
3) Season with salt and pepper. The stock should be quite peppery.
4) Stir the flour into the cold water, then stir into the pot to thicken. Bring to a boil.
