| How To Cook: |
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1. Preheat the oven to 300°F. Trim the cabbage of any discolored outer leaves. Core it and slice it into slim wedges.
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2. In a large Dutch oven or kettle, layer 1/3 of the lamb, generous sprinklings of salt and pepper, and 1/3 each of the flour and cabbage. Repeat twice more.
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3. Pour in the Beef Stock, and set the Dutch oven over moderate heat. Bring the broth to a simmer.
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4. Cover the Dutch oven and transfer it to the oven. Bake for 2 hours, until the lamb is tender.
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5. In the meantime, prepare the roux by melting the butter in a frying pan and stirring in the flour. Cook for a few minutes over medium heat.
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6. Remove the Dutch oven from the oven. Drain the juices into a medium saucepan, skimming off the fat. Quickly whisk in the roux, and simmer until thickened.
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7. Whisk in the sour or heavy cream and season to taste. Pour the gravy back into the Dutch oven.
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8. Serve with cooked unpeeled new potatoes if you wish.
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