Lamb-Stuffed Cabbage Leaves
|Boiling salted water||4 Quart|
|Lean ground lamb||1 Pound|
|Cooked rice||1 1⁄2 Cup (24 tbs)|
|Melted butter/Margarine||4 Tablespoon|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
Cut out core from head of cabbage and discard outer leaves.
Holding cabbage under running cold water, carefully remove leaves one at a time, letting the water help you separate them without tearing.
You will need about 12 to 14 leaves, depending on size (save small inside leaves for salad).
Cook 3 or 4 cabbage leaves at a time in the boiling water; cook just until bright green and limp (about 3 minutes).
Remove leaves from water with tongs and allow to drain and cool.
For the filling, combine in a large bowl the meat, chopped onion, cooked rice, melted butter, bread crumbs, salt, pepper, sage, oregano, and rosemary; mix until ingredients are thoroughly blended.To fill cabbage leaves, use 3 to 4 tablespoons of the meat mixture on the largest leaves; use 2 to 3 tablespoons for the smaller leaves.
Spoon the meat near the base of each leaf.
With the base of the leaf nearest you, fold the leaf base up over the meat, then roll toward the tip of the leaf.
Hold the roll with the seam underneath and fold the outer edges of the leaf under, making a pillow-shaped roll Place the cabbage rolls in rows in a 9 by 13-inch greased baking pan; cover tightly with foil.
(This much can be done ahead; then refrigerate.) Bake, covered, in a 350Â° oven for 30 minutes (45 minutes if refrigerated) or until heated through.
Serve with Sour Cream Sauce