1 kg lamb
1 kg cabbage
30 g wheat flour
Slice shoulder, breast, back or loin of lamb into portions and lay the pieces in a casserole alternately with layers of cabbage. Sprinkle salt and pepper between the meat and cabbage.
Add boiling water. Bring to the boil and simmer until the meat is tender (about 30 minutes). Flavour with salt and pepper. Stir the flour into a little cold water and then add this carefully to the stock to thicken it. Bring to the boil.
Serve with boiled potatoes.