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Lamb & Cabbage Stew
2 tablespoons of salad oil
3 pounds of lamb with bone, cut into 2" pieces
one 2 pound head of cabbage
2 teaspoons of salt
2 beef bouillon cubes
2 cups of hot water
1 bay leaf
chopped parsley
Heat oil in Dutch Oven . Brown meat in oil until well
browned; remove meat; discard drippings. Wash and trim cabbage; separate
into leaves. Place alternate layers of cabbage and meat in Dutch Oven.
Sprinkle each layer with salt. Add bouillon cubes, water and bay leaf.
Bring to a boil; reduce heat. Cover. Simmer about 1 1/2 hours or until
meat is tender. Remove bay leaf. Sprinkle with parsley before serving. 6
servings
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