Slice the cabbage into large wedges, keeping the core attached.
Step 3 of 6
Add a layer of lamb pieces to the bottom of a large pot, fatty side down. Sprinkle with peppercorns and salt. Add a layer of cabbage wedges on top. Repeat with more layers of lamb, peppercorns, and cabbage, ending with cabbage on top.
Step 4 of 6
Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew.
Step 5 of 6
Add water to the pot and bring to a boil. Cover and reduce heat. Cook on low heat for 2 – 3 hours, until the lamb gently falls away from the bone.
Step 6 of 6
Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth.