1 (7 ounce) can lamb chops
1/2 cup vegetable oil
1/2 cup vegetable oil
1 medium head cabbage, rinsed and dried
1 medium onion, cut in 3/4 inch slices
1 large carrot, cut in 1 inch cubes
salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried parsley
2 teaspoons Italian-style seasoning
1 teaspoon dried marjoram, crushed
1 cup white wine
1 1/2 tablespoons olive oil
1 tablespoon chicken bouillon granules
1/4 cup chopped fresh parsley
Heat oil in a large saucepan over medium heat. Saute lamb chops for about 10 minutes, or until they begin to look burnt. Pour tomato juice over chops, stirring to prevent sticking.
Place cabbage in a large, shallow dish. Place the onion slices in the dish and add the carrots, celery and salt and pepper; toss until coated. Reserve some of the juices for future use.
Heat 2 tablespoons of the excess oil in a large skillet over medium heat. Saute cabbage for about 3 minutes, stirring to keep it from turning black. Remove a tablespoon of the cabbage from the pan and stir in the remaining 1 tablespoon of oil. Pour chicken and vegetable oil into skillet, then stir until chicken and vegetable oil is evenly coated. Add rice and stir until well coated. Add tomato juice and vegetable oil, stirring to make a gravy. Stir in marjoram, parsley and Italian-style seasoning to taste.
Add the wine and olive oil to skillet and bring to a boil. Saute 1 minute, then pour sauce over chops while they are still hot. Serve hot.