2-3 lbs. lamb (stew meat, chops, any cut of lamb)
Lg. head green cabbage
Salt
All-purpose flour
Whole black peppercorns
Water

In a large pot (Dutch oven or larger) layer lambmeat and cabbage. On each layer of meat sprinkle salt and 1-2 teaspoons of flour. Add 1-2 cups of water; wrap a handful of peppercorns in cheesecloth or gauze. Put in between one of the lower layers.

Simmer on low heat for 6-8 hours. The meat is then so tender, it falls off the bone. Serve with boiled or steamed potatoes.