Norwegian Lamb and Cabbage Stew

Instructions

1. Prepare the meat
   Rinse the lamb pieces under cold water and pat them dry with paper towels. If the pieces are too large, cut them into portions about 3 inches in size, keeping the bones intact for flavor.
2. Prepare the cabbage
   Remove any damaged outer leaves from the cabbage. Cut the cabbage into wedges about 2 inches thick, keeping the core intact so the wedges hold together during cooking.
3. Layer the ingredients
   In a large, heavy-bottomed pot or Dutch oven, place a layer of lamb pieces. Season with some of the salt and sprinkle with some of the whole peppercorns. Add a layer of cabbage wedges on top. Continue layering, finishing with a layer of cabbage.
4. Add the flour and butter
   Sprinkle the flour over the top layer of cabbage. Dot with butter and add the bay leaves and juniper berries (if using) between the layers.
5. Cook the stew
   Pour the water or stock into the pot. The liquid should come about halfway up the ingredients. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer gently for about 2 hours, until the lamb is very tender and falling off the bone.
6. Rest the stew
   Once cooked, remove from heat and let the stew rest for about 15 minutes before serving. This allows the flavors to meld together and the stew to thicken slightly.
7. Serve
   Serve hot in deep bowls, making sure each portion has both lamb and cabbage. Garnish with fresh parsley. Traditionally, this dish is served with boiled potatoes on the side.