Lamb and Rice Stuffed Cabbage Rolls recipe
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Ingredients
- ¼ cup butter 2 tablespoons olive oil ½ onion, diced 4 cloves garlic, crushed 1 teaspoon ground black pepper 1 teaspoon ground cumin ½ teaspoon ground cinnamon ¼ teaspoon cayenne pepper 1 pinch dried oregano 1 pound ground lamb 1 cup white rice 2 teaspoons salt ¼ cup packed chopped Italian parsley 2 tablespoons sliced almonds 1 tablespoon dried currants 1 head cabbage salt and ground black pepper to taste 2 bay leaves 1 cup tomato puree 3 ½ cups chicken broth ½ onion, sliced ¼ cup crumbled feta cheese 2 tablespoons chopped Italian parsley
Nutrition Info
- 739.9 caloriescarbohydrate: 69.6 gcholesterol: 119.1 mgfat: 38.6 gfiber: 11.1 gprotein: 31.5 gsaturatedFat: 16.4 gservingSize: -sodium: 2564.2 mgsugar: 17.3 gtransFat: : -unsaturatedFat: : -
Directions Lamb and Rice Stuffed Cabbage Rolls
Directions
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Melt butter in large skillet over medium heat, heat oil in the melted butter. Cook and stir 1/2 diced onion until translucent, about 8 minutes. Add garlic and cook and stir for 1 minute. Remove from heat. Stir in 1 teaspoon black pepper, cumin, cinnamon, cayenne pepper, and oregano. Set aside to cool to room temperature.
Combine lamb, rice, 2 teaspoons salt, 1/4 cup parsley, almonds, and currants in a large bowl. Add cooled onion mixture and mix until combined. Cover and place in the refrigerator until ready to use.
Fill a large pot halfway with water and bring to a boil. Remove the core from the cabbage head and place the head in the boiling water. Cover and simmer until leaves begin to fall away, about 5 minutes. Remove the 2 outer layers of leaves to a paper towel-lined plate, cover and continue cooking for 1 to 2 more minutes. Remove the remaining large leaves to the plate. You will need 8 large and about 7 smaller leaves.
Preheat oven to 350 degrees F (175 degrees C).
Take 1 cabbage leaf and remove the root end. Place about 1/2 cup of the lamb mixture toward the bottom edge of the cabbage leaf and roll into a log. Repeat with remaining lamb mixture and 7 more large leaves to create 8 cabbage rolls.
Line the bottom of a large casserole dish or Dutch oven with 4 or 5 smaller cabbage leaves. Place cabbage rolls on top, season with salt and black pepper. Add bay leaves and tomato puree. Pour in chicken broth. Sprinkle 1/2 sliced onion over the top and cover with 3 or 4 more cabbage leaves. Cover casserole.
Bake in the preheated oven until the lamb is tender and the rice is cooked, 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from the oven and allow to rest for 30 minutes. Serve with pan juices poured over the top and garnished with feta cheese and 2 tablespoons parsley.