Fårikål - Norwegian Lamb & Cabbage

Step 1: Place a layer of meat in the bottom of a dutch oven. Follow with a layer of cabbage leaves, then scatter about a third of the peppercorns and a bit of the salt. Repeat layers until everything is used up. You should end with a layer of cabbage.

Step 2: Add water, enough to cover up about 2/3 of the ingredients. Bring to a boil, cover with a lid, and let simmer for about 2 hours, or until the meat is thoroughly cooked and falling off the bone.

Step 3: Adjust seasoning, if necessary. Typical way to serve is in large bowls with some of the broth, whole boiled new potatoes, a dollop of lingonberry preserves (or cranberry sauce, if you can't find lingonberry), and thick slices of country bread slathered in butter.