Farikal (Lamb And Cabbage) - cooking recipe

Ingredients

2 lbs lamb (lamb chops work also) or 2 lbs mutton (lamb chops work also)
1 small cabbage
1 teaspoon salt
10 black peppercorns
1 bay leaf
up to 2 cups water
finely chopped parsley
1 cup sour cream (optional)

Preparation

Trim and cut the meat into large, even-sized cubes and then blanch in boiling water.
Remove some of the outer, coarse leaves of the cabbage and cut the stalk away.
Make layers of cabbage and meat in a heavy casserole. Sprinkle with salt and peppercorns between layers. Add the bay leaf and sufficient water to cover the ingredients.
Bring to a boil and skim the surface well; turn down the heat and cover with a lid. Simmer on low heat for 60-90 minutes or until the meat is tender.
Just before serving, sprinkle with parsley. Serve with hot French bread or with Danish rye. You can also make a gravy from any remaining seasoned lamb broth in the pan and pour it over the potatoes.