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Categories:Viewed: 17 - Published at: 9 years ago
Ingredients
- 8 ounces sliced lamb meat
- 1 head cabbage, cored and sliced
- 2 cups water
- 1 1/2 tablespoons whole black peppercorns
- salt to taste
Method
- Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can. Tie the peppercorns into a small piece of cheesecloth, and place them in the center of the casserole. Pour the water over all, and cover with a lid.
- Bring to a boil, then simmer over low heat for 2 hours. Remove the package of peppercorns before serving.
