Mutton in cabbage

Ingredients

• 1 kg lamb or mutton, suitable for a casserole and cut in cubes.
• 1 1/2 kg cabbage cut in slices.
• 2-3 tsp salt
• 2 tsp peppercorns
• 1/2 l boiling water

Directions

1. Put meat and cabbage in layers in a casserole, start with meat, the last layer is cabbage.
2. Add salt and peppercorns between the layers.
3. (Another option is to have the pepper in a bag of gaz and remove it when serving the casserole, but the real recipe calls for peppercorns between the meat and cabbage.)
4. Add boiling water to the casserole and boil for 2 hours with the lid on. Shake the casserole occasionaly so the meat doesn't burn, but do not stir.
5. Serve steamingly hot with boiled potatoes on warm plates.

Other stuff

Submitted by Marit Henningsen

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