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| 4 | Lamb chops* |
| 1/2 Tasse | all-purpose flour |
| 1 x ca. 450 g | White cabbage; cored, and |
| | Thinly sliced |
| 2 Esslöffel | butter |
| 1/2 Tasse | water hot |
| 3 Esslöffel | black peppercorns |
| | *Thin round-bone shoulder lamb chops, trimmed but with |
| | Some fat. |
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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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