Place meat and cabbage in layers in a saucepan (meat at the bottom with the fat side down).
Sprinkle salt and pepper between the layers. The peppercorns can optionally be placed in a special pepper holder.
Pour in water. Bring to the boil and let the stew simmer on low heat until the meat is tender (until it comes loose from the bone), approx. 2 hours.
With a solid portion of stew, you do not need potatoes, which makes this the perfect low-carb fall food. If you feel like vegetables next door, we can recommend cooking some cauliflower.
