Fårikål (lamb and cabbage stew)

Instructions

1. Cut the meat into 5 cm pieces and the cabbage into large wedges, removing the core. Slice the onions.
2. In a large casserole, layer the meat, then the cabbage, then the onion, repeating until all the ingredients are used.
3. Add the peppercorns, bay leaves and salt between the layers, then pour in the hot water until it just reaches the top of the mixture.
4. Cover and cook over very low heat for about 2 hours, without stirring so the cabbage doesn't break up, until the meat is tender.
5. Mix the flour into a little cold stock, then stir it into the cooking liquid and simmer for 5 minutes to lightly thicken the juices.
6. Adjust the seasoning, remove the bay leaves and serve hot with the potatoes and parsley.