Lamb and Rice Stuffed Cabbage Rolls

Directions

1. 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.
2. 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.
3. 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.
4. Preheat oven to 350 degrees F (175 degrees C).
5. 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.
6. 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.
7. 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.

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Reviews (6)

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3

Cynthia C.

Oct. 22, 2012

"I was true to the recipe, with the exception of using raisins instead of currants. The recipe is superb -- with a Moroccan or North African twist. Its blend of lamb, spices, almonds and currants (rais..." See moreins) give it a mellow, sweet, crunchy and heady flavor. This is all offset by the juiciness of the cabbage roll, braised slowly in a hint of tomato puree and silky chicken broth. It was a breeze to make, using Chef John's tips for steaming the cabbage to remove the leaves, plus his directions for shaping the meat into tiny loaves before stuffing and rolling the cabbage like a burrito. This recipe was unlike any other recipe on this site for stuffed cabbage and it was a joy!"

1

mcolter

Oct. 30, 2012

"This was a hit with my family. Making it agaIn tonight for the 2nd time in a week...." See more"

0

Mary Ruth

Apr. 13, 2013

"I tried this and the flavor was good but the rice was not properly cooked. It was still hard and crunchy. Maybe it's because I didn't notice I should let it rest for 30 minutes after cooking...." See more"