3 lb lamb w/bone, cut into 2
1 pieces
1 (2lb) head of cabbage
2 tablespoon salad oil
2 teaspoon salt
2 beef bouillion cubes
2 cup hot water
1 bay leaf
1 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.
