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Norwegian Lamb and Cabbage
3 lb Lamb w/bone, cut into 2" pieces
1 (2lb) head of cabbage
2 tb Salad oil
2 ts Salt
2 Beef bouillion cubes
2 c Hot water
1 Bay leaf
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.
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