Lamb and Cabbage Stew

Ingredients

• 6 pounds (3kg) bone-in shoulder of lamb, trimmed of excess fat and cut into apx 1½ -inch pieces
• 4 pounds (2kg) green cabbage
• (1½ heads), shredded
• 1 to 2 tablespoons black peppercorns
• 2 bay leaves
• 3 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 4 cups (1l)cold water
• Fine sea salt

Steps

1. Layer the meat and cabbage in a large pot. Add 1 tablespoon of the black peppercorns, the bay leaves, and butter. Sprinkle with the flour and add the water. Cover and slowly bring to a boil over medium-low heat. Cook for 2 hours over low to medium-low heat, until the meat is very tender and the cabbage is soft. If you want the stew to be a bit spicier, add 1 more tablespoon black peppercorns and cook for another 15 minutes. Season with salt to taste.

2. Remove the bay leaves and serve the stew in the pot or a deep serving dish.