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Lamb & Cabbage Casserole

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      Title: LAMB & CABBAGE CASSEROLE
 Categories: Ethnic, Casseroles, Lamb
      Yield: 6 Servings
 
      4    Lamb chops*
    1/2 c  All-purpose flour
      1 lb White cabbage; cored, and
           Thinly sliced
      2 tb Butter
    1/2 c  Hot water
      3 tb Whole black peppercorns
           *Thin round-bone shoulder
           -lamb chops, trimmed but
           -with
           Some fat.
 
  Directions: Directions: Lightly salt the chops, preferably an hour
  before you plan to cook them. Oil a heavy casserole that can be
  placed on top of the stove and that is just wide enough to hold two
  chops.
  
  Put in two chops and sprinkle them with flour.  Place a 1/2 to 1-inch
  layer of cabbage over them, sprinkle with salt and then flour, and
  dot with butter. Continue making layers, ending with cabbage and a
  little butter. Pour on the hot water.
  
  Tie the peppercorns securely in cheesecloth and lightly bruise them
  with a rolling pin, or bruise them with pestle and mortar and put
  them in a metal spice-holding ball.  Bury the peppercorns in the
  casserole.
  
  Cover and bring to the boil.  Immediately lower the heat and simmer
  very gently for about 1 1/2 hours, until the meat is very tender and
  the cabbage almost melted. Remove the peppercorns. Serve with boiled
  potatoes.
 
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