Cut leg of lamb into cubes, finely dice onions, savoy cabbage into strips and chop potatoes. Heat the oil. Add bay leaves, meat, rosemary, cabbage, onions, potatoes, season with salt and pepper. Cook in closed pot for about 70 minutes until tender.
Add clear soup. Season heartily with herbs.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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