Lamb with Peppered Cabbage

Far I Kal. Norway

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 4lb breast of lamb
  • oz plain flour
  • 2lb firm white cabbage
  • 3 sticks celery
  • Salt
  • 1 pint Stock
  • 2 tablespoons whole black
  • peppercorns


    Trim any excess fat from the meat and cut the meat into two-inch squares. Cook the meat in a little hot oil until evenly browned. Toss the meat cubes in flour until evenly coated. Arrange a layer of meat in a heavy saucepan or a large casserole. Top with a layer of cabbage cut into one-inch wedges, and then with chopped celery. Sprinkle with salt. Continue in layers twice more, and end with a layer of cabbage. Pour in stock. Bruise the peppercorns lightly with a rolling pin and tie in muslin. Add the peppercorns to the pan and cover the dish tightly. Cook on gentle heat, or in the oven set at 350°F, 180°C, gas mark 4 for one and a half hours. Serve with boiled potatoes.