Prepare the cabbage by removing the outer leaves and cutting the head into large, thick wedges.

In a large heavy-bottomed pot or Dutch oven, start by placing a layer of lamb meat at the bottom, keeping the fatty side down.

Sprinkle a portion of the flour, salt, and whole black peppercorns over the meat layer.

Add a layer of cabbage wedges on top of the seasoned meat.

Repeat the layering process with the remaining meat, flour, spices, and cabbage until all ingredients are used, finishing with a layer of cabbage.

Pour the water into the pot; it may not look like enough, but the cabbage will release plenty of liquid as it cooks.

Cover the pot with a tight-fitting lid and bring the liquid to a boil over medium-high heat.

Reduce the heat to low and let the stew simmer gently for 2 to 2.5 hours, checking occasionally to ensure it doesn't boil dry.

While the stew simmers, boil the potatoes in a separate pot of salted water until they are fork-tender, about 20 minutes.

The stew is ready when the lamb pulls away easily from the bone and the cabbage is extremely tender.

Serve the hot Fårikål in bowls with the boiled potatoes on the side, spooning the flavorful broth over everything.