lamb and rice stuffed cabbage rolls

Ingredients

• Servings: 8
• 1/4 cup butter
• 2 tablespoons olive oil
• 1/2 onion, diced
• 4 cloves garlic, crushed
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 pinch dried oregano
• 1 pound ground lamb
• 1 cup white rice
• 2 teaspoons salt
• 1/4 cup packed chopped italian parsley
• 2 tablespoons sliced almonds
• 1 tablespoon dried currants
• 1 head cabbage
• salt and ground black pepper to taste
• 2 bay leaves
• 1 cup tomato puree
• 3 1/2 cups chicken broth
• 1/2 onion, sliced
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons chopped italian parsley (optional)

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 45 mins

Ready Time: 2 hrs 45 mins


• melt butter in large skillet over medium heat; heat oil in the melted butter. cook and stir 1/2 diced onion until translucent, about 8 minutes. add garlic and cook and stir for 1 minute. remove from heat. stir in 1 teaspoon black pepper, cumin, cinnamon, cayenne pepper, and oregano. set aside to cool to room temperature.
• combine lamb, rice, 2 teaspoons salt, 1/4 cup parsley, almonds, and currants in a large bowl. add cooled onion mixture and mix until combined. cover and place in the refrigerator until ready to use.
• fill a large pot halfway with water and bring to a boil. remove the core from the cabbage head and place the head in the boiling water. cover and simmer until leaves begin to fall away, about 5 minutes. remove the 2 outer layers of leaves to a paper towel-lined plate, cover and continue cooking for 1 to 2 more minutes. remove the remaining large leaves to the plate. you will need 8 large and about 7 smaller leaves.
• preheat oven to 350 degrees f (175 degrees c).
• take 1 cabbage leaf and remove the root end. place about 1/2 cup of the lamb mixture toward the bottom edge of the cabbage leaf and roll into a log. repeat with remaining lamb mixture and 7 more large leaves to create 8 cabbage rolls.
• line the bottom of a large casserole dish or dutch oven with 4 or 5 smaller cabbage leaves. place cabbage rolls on top; season with salt and black pepper. add bay leaves and tomato puree. pour in chicken broth. sprinkle 1/2 sliced onion over the top and cover with 3 or 4 more cabbage leaves. cover casserole.
• bake in the preheated oven until the lamb is tender and the rice is cooked, 1 hour and 15 minutes to 1 hour and 30 minutes. remove from the oven and allow to rest for 30 minutes. serve with pan juices poured over the top and garnished with feta cheese and 2 tablespoons parsley.