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Lamb Stuffed Cabbage Leaves

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Ingredients
  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)
  Salt To Taste
  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
  Flour 1 Tablespoon
Directions

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.
Keep hot.
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Cabbage
Interest: 
Healthy

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