Fårikål

Cut the cabbage

Quarter the white cabbage (1 medium head) (1500 g), cut out the core, then cut each quarter in half again. You want large wedge-shaped pieces — the cabbage falls apart during cooking, smaller pieces turn to mush.

Layer in the pot

In a large heavy-bottomed pot, lay a layer of white cabbage (1 medium head) (1500 g) on the bottom. Top with a layer of bone-in lamb shoulder (cut into chunks) (1200 g) (fat side up). Sprinkle with some whole black peppercorns (2 łyżka), salt (2 łyżeczka) and wheat flour (2 łyżka). Repeat layers, finishing with cabbage on top.

Add the water

Pour water (500 ml) down the side of the pot, not over the top. It doesn't need to cover everything — the cabbage will release plenty of liquid.

Simmer covered

Bring to a boil on high heat, then reduce to minimum, cover and simmer for 2 hours. Don't stir — the layers should stay layered, the cabbage on top acts like a lid and keeps the steam in.

Simmer covered

120:00

Start

Boil the potatoes

During the last 30 minutes of stewing, peel the potatoes (to serve) (1000 g) and boil them in salted water until tender, about 20 minutes.

Serve

Spoon the lamb and cabbage straight from the pot together with the sauce. Place potatoes (to serve) (1000 g) on the side. Don't fish out the peppercorns — many people eat them along with the meat.