|Boneless lamb||4 Pound, cut into cubes|
|Green cabbage||1 Medium, cut into wedges|
|Celeriac/1 cup diced celery||1 , peeled and diced|
|Salt||1 1⁄2 Teaspoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Boiling bouillon/Water||1 Cup (16 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
Trim excess fat from lamb.
In a heavy saucepan place a layer of meat, fatty side down.
Top with cabbage and sprinkle with some of celeriac, salt, and flour.
Repeat until you have at least 3 layers of meat and vegetables.
Add bouillon to cover lamb and cabbage halfway.
Cover tightly and bring to a boil.
Lower heat and simmer for 1 1/2 to 2 1/2 hours, or until meat is tender.
Add more bouillon to keep mixture from sticking.
Stir sour cream into mixture and reheat, but do not boil.
Serve with boiled potatoes and pickled beets.