Norwegian Lamb and Cabbage Stew
 
2 Tbsp  salad oil
3 lb.  lamb with bone
1   2 lb.) head of cabbage
2 tsp  salt
2   beef bouillon cubes
2 cup  hot water
1   bay leaf
  chopped parsley
 
Cut lamb into 2 inch pieces. Heat oil in Dutch oven. Brown meat in 
oil until well browned. Remove meat and discard drippings. Wash and 
trim cabbage and 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 and simmer about 1 1/2 hours or until meat is tender. Remove bay 
leaf and sprinkle with parsley before serving. Makes 6 servings. 
 
 
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(ID: 79472) Mirror: rec.food.recipes: Sat, Feb 1, 2003


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