Farikal (Norwegian Lamb and Cabbage Stew)

This simple recipe is from a beloved Norwegian relative (who lives in Norway, mind you) who shares a love of cooking.  We have had the privilege of eating at his table several times.  This recipe is very fun to put together, and the resulting tender stewed roast is amazing.  

1 shoulder roast of lamb, bone in or boneless, about 2-3 lb.
1 head green cabbage
2 lb. potatoes
12 pieces whole black pepper
2 t. kosher salt
3 T. white flour
4 c. beef broth, or 4 c. water heated with 2 T. beef bouillon powder mixed in
 
Norwegian bonus:  serve with flatbread and lingonberries
 
Remove the core from the cabbage.  Cut the head in half.  Lay the cut edge of the cabbage on the cutting board, then slice 5-6 wedges from each half, cutting at a slight angle across the head.  You will yield 10-12 boat-shaped wedges from the head.  

Slice roast into 1" thick pieces of meat, leaving one of the pieces with the bone in.  
 
Use a Dutch oven or large stock pot with lid.  

You will be layering meat and cabbage in the pot.  First, place the fattiest piece of lamb in the bottom of the pot, sprinkle 1/4 t. salt, a few pieces of pepper, and 1 T. flour over lamb.  Then spread 3-4 cabbage boats over meat.  Repeat meat/salt/pepper/flour layer and cabbage layers until gone, ending with a cabbage layer.  

Turn stovetop to high, and bring pot to a boil.  When it starts to boil, reduce heat to low and place cover on pot.  Let simmer for about 2 1/2 hours until the meat loosens from the bone.
 
During the last half hour, peel potatoes and boil them in water seasoned with 1 t. salt.  Cook 20-25 minutes or until soft.  

Serve stew over potatoes in bowls.