Lamb and Rice Stuffed Cabbage Rolls

Name: Lamb and Rice Stuffed Cabbage Rolls
Cook time: 1 h 45 min
Yield: 8 cabbage rolls
Cuisine: United Kingdom
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; alt and ground black pepper to taste'; 2 bay leaves; 1 cup tomato puree; 3\u2009½ cups chicken broth; ½ onion, sliced; ¼ cup crumbled feta cheese; 2 tablespoons chopped Italian parsley

I love lamb burgers and lamb meatballs, so it’s no surprise that I love lamb-stuffed cabbage rolls, and I’m happy to report that these particular ‘lambage rolls’ were the best non-beef version yet!

INGRIDIENT

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 (Optional)

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 (Optional)

2 tablespoons chopped Italian parsley (Optional)

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

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.

Step: 4

Preheat oven to 350 degrees F (175 degrees C).

Step: 5

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.

Step: 6

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.

Step: 7

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.

NUTRITION FACT

Per Serving: 740 calories; protein 31.5g; carbohydrates 69.6g; fat 38.6g; cholesterol 119.1mg; sodium 2564.2mg.

Preparing your meal in advance can be extremely enjoyable when you do it with your likely music in the background , a soothing beverage of your pick or even a partner. It is thoughtful to write every step you fell right to create the food , which may include everything from your tools and utensils to your ingredients . Make sure to list the ingredients in the process of it , so as not to leave it . A handwritten list is typically best.

Bought the right cooking tools is just as important as having the right ingredients . This includes everything from pots, pans, bowls and utensils to those core of items that are sometimes to forget, like as parchment paper and foil. Items like squeeze bottles for adding the perfect drizzle or decoration to your dish and long tweezers to arrange smaller and thinner dish are a must-have for any home chef.

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