3 lbs lamb breast or shoulder
1 large head of cabbage (washed and coarsely cut, discard the bottom part)
2 Tbsp [all-purpose flour
1 Tbsp black peppercorns (you can wrap them in cheese cloth or let them loose)
Dash of salt
Prepare a large pot of water to a boil
In another large pot (with a good-fitting lid), lay half of the cut cabbage at the bottom of the pot and set aside the other half. While waiting for the water to boil, wash the lamb in lukewarm water and cut into small bite-size pieces. Blot dry, dip into the flour, and layer on top of the cabbage in the pot
Add boiling water until it reaches half the level of the meat. Add salt and peppercorns. Simmer for 1 hour, then add the remainder of the cabbage. Simmer well covered for about 1 hour longer, or until the meat and cabbage are tender
Serve with steamed/boiled potatoes, carrots and flatbread if you like