Lamb and Cabbage(Far-I-Kal)

Cut cabbage into serving wedges and layer with meat in a heavy casserole.

Sprinkle each layer with a little salt and flour. Place cheesecloth bags of peppercorns on two opposite sides of casserole.

Pour boiling water over meat and cabbage and bring to a boil.

Skim off fat.

Cover and let simmer on low heat until meat and cabbage are tender, shaking pot often, 2 to 3 hours. Serve with boiled potatoes, pickled beets and flat bread.