Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Lamb w/bone, cut into 2"
Pieces
1 (2lb) head of cabbage
2 tb Salad oil
2 ts Salt
2 Beef bouillion cubes
2 c 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, 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 1 1/2 hours or until meat is tender.
Remove bayleaf. Sprinkle with parsley before serving.

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