Norwegian lamb & cabbage s
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Lamb w/bone, cut into 2\" |
| Pieces | ||
| 1 | (2lb) head of cabbage | |
| 2 | tablespoons | Salad oil |
| 2 | teaspoons | Salt |
| 2 | Beef bouillion cubes | |
| 2 | cups | Hot water |
| 1 | Bay leaf | |
| Chopped parsley | ||
Directions
Heat oil in Dutch oven. Brown meat in oil until well browned; remove meat; discard drippings. Wash and trim cabbage, cut into wedges, place alternate layers in Dutch owen. Srinkle each layer with salt.
Add bouillion cubes, water and bay leaf. Bring to a boil; reduce heat. Cover. Simmer a about 1½ hours or until meat is tender.
Remove bayleaf. Sprinkle with parsley before serving.
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