Lamb Stuffed Cabbage Leaves
|Lean lamb||1 1⁄2 Pound, minced (700 Gram)|
|Shallots||4 , finely chopped|
|Tomatoes||3 , peeled, seeded and chopped|
|Long grain rice||2 1⁄2 Ounce, cooked (65 Gram)|
|Cayenne pepper||1 Teaspoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Cabbage||1 Medium, parboiled and separated into leaves|
|Vegetable oil||1 Tablespoon|
|Dry white wine||10 Fluid Ounce (300 Milliliter)|
|Lemon||1 , juiced|
Mix together the lamb, shallots, tomatoes, rice, salt to taste, the cayenne and nutmeg.
Form into a thick sausage shape.
Wrap the cabbage leaves around the sausage to enclose it completely.
If necessary, tie with string at 5 cm/2 in intervals.
Heat the oil in a flameproof casserole.
Put the cabbage roll in the casserole and pour over the wine.
Bring to the boil, then cover and simmer for 1 hour.
Transfer the cabbage roll to a warmed serving dish.
Mix together the lemon juice and flour, stir in 2 tablespoons of the hot liquid from the casserole and then stir into the casserole.
Simmer, stirring, until thickened and smooth.
Pour this sauce into a sauceboat and serve with the stuffed cabbage.
Serve hot or cold.