Farikal
4 servings
Ingredients
8 ounces sliced lamb meat
1 head cabbage, cored and sliced
2 cups water
1 1/2 tablespoons whole black peppercorns
salt to taste
Instructions
Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can. Tie the peppercorns into a small piece of cheesecloth, and place them in the center of the casserole. Pour the water over all, and cover with a lid.
Bring to a boil, then simmer over low heat for 2 hours. Remove the package of peppercorns before serving.
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