Instructions: Preheat the oven to 300 degrees. Trim the cabbage of any discolored outer leaves. Core it and slice it into slim wedges.

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.

Pour in the beef stock and set the Dutch oven over moderate heat. Bring the broth to a simmer. Cover the Dutch oven and transfer it to the oven. Bake for 2 hours or until the lamb is tender.

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.

Remove the Dutch oven fron the oven. Drain the juices into a medium saucepan, skimming off the fat. Quickly whisk in the roux and simmer until thickened. Whisk in the sour or heavy cream and season to taste. Pour the gravy back into the Dutch oven.

Serve with cooked unpeeled new potatoes if you wish.

This recipe serves 6 to 8.

Comments: This is so Norski that when I made a batch and offered it to my Norwegian mother she ate the whole works - over the course of a couple of days, of course.

It is delicious and the recipe is the gift of Northwest Orient Airlines magazine.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.