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Add a photoServings: 6
Ingredients
- 2 Tbsp. salad oil
- 3 lb lamb with bone
- 1 x (2 lb.) head of cabbage
- 2 tsp salt
- 2 x beef bouillon cubes
- 2 c. warm water
- 1 x bay leaf
- Â Â Minced parsley
Directions
- Cut lamb into 2 inch pcs. Heat oil in Dutch oven. Brown meat in oil till well browned. Remove meat and throw away 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 in bouillon cubes, water, and bay leaf. Bring to a boil; reduce heat.
- Cover and simmer about 1 1/2 hrs or possibly till meat is tender. Remove bay leaf and sprinkle with parsley before serving.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 459g | |
| Recipe makes 6 servings | |
| Calories 497 | |
| Calories from Fat 333 | 67% |
| Total Fat 37.02g | 46% |
| Saturated Fat 14.81g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 1163mg | 48% |
| Potassium 665mg | 19% |
| Total Carbs 7.56g | 2% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.87g | 3% |
| Protein 32.75g | 52% |
