Lamb And Cabbage Casserole

1. 1

   Lightly salt the chops, preferably an hour before you plan to cook them.

2. 2

   Oil a heavy casserole that can be placed on top of the stove and that is just wide enough to hold two chops.

3. 3

   Put in two chops and sprinkle them with flour.

4. 4

   Place a 1/2 to 1-inch layer of cabbage over them, sprinkle with salt and then flour, and dot with butter.

5. 5

   Continue making layers, ending with cabbage and a little butter.

6. 6

   Pour on the hot water.

7. 7

   Tie the peppercorns securely in cheesecloth and lightly bruise them with a rolling pin, or bruise them with pestle and mortar and put them in a metal spice-holding ball.

8. 8

   Bury the peppercorns in the casserole.

9. 9

   Cover and bring to the boil.

10. 10

    Immediately lower the heat and simmer very gently for about 1 1/2 hours, until the meat is very tender and the cabbage almost melted.

11. 11

    Remove the peppercorns.

12. 12

    Serve with boiled potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.