Lamb Stew

Ingredients

• 1 kg trimmed lamb meat (shoulder or shank)
• 1 kg white cabbage
• Salt
• peppercorns (coarsely crushed)
• 2 tbsp parsley (finely chopped)

Instructions

1. 1.

   Wash the meat, pat dry and cut into about 3x3 cm cubes.

2. 2.

   Clean the cabbage, remove the core, cut into strips and large pieces.

3. 3.

   Layer the meat and cabbage alternately with a little salt and pepper in a pot. Pour enough water so it stands about 5 cm high.

4. 4.

   Cover and simmer over low heat for about 1-1.5 hours. Season with salt and pepper and serve sprinkled with parsley. Offer boiled potatoes on the side if desired.