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Classic Lamb Stuffed Cabbage Leaves

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Ingredients
  Cabbage head 1 Large
  Ground cooked lamb 4 Cup (64 tbs)
  Crisp bacon slices 8 , crumbled
  Soda cracker crumbs 3⁄4 Cup (12 tbs) (About 16)
  Onion 1 Medium, chopped to make 1/2 cup
  Garlic clove 1 Small, minced
  Tomato juice 1 Cup (16 tbs)
  Eggs 2 , slightly beaten
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Butter/Margarine 3 Tablespoon
  Vegetable bouillon cube 1
  Hot water 1 Cup (16 tbs)
  All purpose flour 1 Tablespoon
  Water 1 Tablespoon (For Gravy)
Directions

MAKING
1. With a sharp knife cut, core out cabbage, pull off and discard any coarse outer leaves and then carefully remove 18 whole leaves, one at a time.
2. Save any remaining cabbage for another meal.
3. In a large frying pan in a small amount of boiling salted water steam leaves, covered for 8 minutes, or such that limp and drain well.
4. In a large bowl, with a fork mix lamb, bacon, cracker crumbs, onion, garlic, tomato juice, eggs, salt and pepper lightly until blended.
5. Lay cabbage leaves flat, place 2 to 3 tablespoons meat mixture in middle of each and fold thick end up over filling folding both sides toward middle.
6. Roll up, jelly-roll fashion, to cover filling completely and fasten with one or two wooden picks.
7. In a large frying pan in butter or margarine Brown rolls, a few at a time and pile all rolls back into pan.
8. In 1 cup hot water in a 1-cup measure dissolve bouillon cube, pour over rolls and cover.
9. Let it steam for 20 minutes such that cabbage is tender.
10. Place on a heated serving platter and keep hot while making gravy.
11. From the pan into a 1-cup measure pour drippings adding water, if needed, to make 1 cup and return to the pan.
12. In a cup, blend flour with 1 tablespoon water such that smooth.
13. Stir into liquid in the pan and cook over low heat with constant stirring such that the gravy thickens and boils for 1 minute.

SERVING
14. Season as per taste with salt and pepper and into a heated bowl pour the liquid to spoon over cabbage rolls.
15. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Steamed
Ingredient: 
Lamb
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
8

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