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8 lamb chops
Salt and freshly ground pepper to taste
1 tablespoon vegetable oil
1 Bouquet Garni
1 pound potatoes, (3 to 4 medium)
2 cups finely shredded cabbage
1 medium onion, chopped
1 large leek white, thinly sliced
12 small white onions
1 1/2 cups celery, diced
1 1/2 cups frozen peas
Fresh chopped parsley for garnish
Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off fat and add enough water to cover chops. Bring to a boil and add the *Bouquet Garni. Lower heat and simmer.
Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes and then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Season with more salt and pepper, if desired.
Garnish with parsley and serve.
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