Norwegian Lamb & Cabbage S Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Lamb w/bone, cut into 2"
Pieces,
1: , (2lb) head of cabbage
2 tbsp: Salad oil,
2 tsp: Salt,
2: Beef bouillion cubes,
2 cup: 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 1 1/2 hours or until meat is tender.
Remove bayleaf. Sprinkle with parsley before serving.
Source from luhu.jp
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.
Source from luhu.jp