Ingredients

• 2 lbs. sliced lamb shoulder, neck or breast on the bone
• 1 large cabbage
• 1 Tbsp. whole peppercorns
• 2 tsp. salt (or less)
• 2 Tbsp. flour
  
• 1/4 c. water
  

Directions

Slice the cabbage into "boats" by radiating slices from the center outward. In a wide, heavy pot, layer the meat with the cabbage, sprinkling each layer with salt, flour and peppercorns, ending with a layer of cabbage. Add the water. Bring to a boil and simmer until the meat is tender, about 1 1/2 hours. Serve with boiled potatoes.

Makes eight servings.

Per serving: 180 calories, 4 grams (g) fat, 26 g protein, 9 g carbohydrate and 700 milligrams (mg) sodium