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Cut the lamb into large pieces.
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Slice the cabbage into large wedges, keeping the core attached.
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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.
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Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew.
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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.
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Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth.