2 tbsp. salad oil
3 lbs. lamb with bone
1 (2 lb.) head of cabbage
2 tsp. salt
2 beef bouillon cubes
2 c. 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.