A wonderful slow simmered inspired main dish, Lamb and Rice Stuffed Cabbage Rolls. Ground lamb makes for a unique and delicious taste. I have had beef cabbage rolls before, but these are so much more tasty. This recipe makes 14 stuffed rolls which the leftovers can easily be frozen to enjoy later. Expressing Your Love Through Food!
INGREDIENTS
2 lbs of Ground Lamb
3 Eggs lightly beaten
1 Medium onion chopped
2 Garlic cloves minced
1/2 cup seasoned Bread Crumbs
1/2 cup uncooked white Rice
1 teaspoon fresh Thyme minced
3/4 teaspoon Dried Oregano
1-1/2 teaspoon Salt
1/2 teaspoon fresh ground Pepper
1 cup homemade Tomato Sauce https://www.myinspiredrecipes.com/post/the-versatile-tomato-sauce
1 large head of Cabbage
3 cups homemade Tomato Sauce for Baking
INSTRUCTIONS
Bring a large pot of water to a boil while you make the lamb stuffing.
Stuffing:
Add lamb, onion, garlic, rice, breadcrumbs, egg and spices to a large mixing bowl. Gently mix all ingredients until combined, do not over mix. Add one cup of tomato sauce to the lamb mixture and gently incorporate. Set aside.
Cabbage:
To make cabbage rolls, place 1 cup of the sauce in the bottom of a large oven proof pan or casserole dish and set aside.
Cut the core out of the cabbage and place the entire head of cabbage in the boiling water.
With a pair of tongs remove each leaf as it softens. You want them pliable not cooked through. This step goes very fast. Remove each leaf to a plate.
Remove the hard rib from the bottom of each cabbage leaf with a knife. Scoop 1/3 cup of filling and shape into an oval. Place oval near the top edge of each leaf and roll up toward the bottom edge, folding the sides in as you roll.
Place the cabbage rolls, seam sides down, over the sauce.
Add all the cabbage rolls until you have placed all the cabbage rolls in the pan. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid or foil and bake for 1-1/2 hours or until the meat is cooked and the rice is tender. Let rest for 5 minutes and serve hot.
Commentaires