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Lamb and Rice Cabbage Rolls

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PREP TIME
30 min
COOKING TIME
105 min
TOTAL TIME
165 min
SERVINGS
4 servings
Dinner Eastern European
Lamb and Rice Cabbage Rolls
Ingredients
  • 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
  • 2 tablespoons chopped Italian parsley
Instructions
1
Heat butter in a large skillet over medium heat; melt it to create a rich base. Combine the melted butter with oil and cook, stirring occasionally, until the onion is translucent, taking about 8 minutes. Add minced garlic and cook for another minute, stirring constantly to prevent burning.
2
Remove the skillet from the heat source; stir in 1 teaspoon of black pepper, cumin, cinnamon, cayenne pepper, and oregano. Allow the mixture to cool down to room temperature before setting it aside.
3
In a separate large bowl, combine lamb, rice, 2 teaspoons of salt, chopped parsley, almonds, and currants. Add the cooled onion mixture to the bowl and mix until everything is well combined.
4
Cover the bowl with plastic wrap or aluminum foil and refrigerate the mixture until you're ready to use it.
5
Fill a large pot halfway with water and bring it to a boil. Remove the core from the cabbage head, place it in the boiling water, and cover the pot with a lid. Simmer for about 5 minutes, or until the leaves start to fall away.
6
Remove 2 outer layers of leaves from the cabbage head and place them on a paper towel-lined plate. Cover the leaves with plastic wrap or aluminum foil and continue cooking for 1 to 2 more minutes. Remove the remaining large leaves from the cabbage head and place them on the plate.
7
You'll need about 8 large leaves and 7 smaller ones for this recipe.
8
Preheat your oven to 350 degrees F (175 degrees C). This will ensure that the casserole cooks evenly and thoroughly.
9
Take 1 cabbage leaf and remove its root end. Place about 1/2 cup of the lamb mixture at the bottom edge of the cabbage leaf and roll it into a log. Repeat this process with the remaining lamb mixture and 7 more large cabbage leaves to create 8 cabbage rolls.
10
Line the bottom of a large casserole dish or Dutch oven with 4 or 5 smaller cabbage leaves. Place the cabbage rolls on top; season with salt and black pepper to taste. Add bay leaves, tomato puree, and chicken broth to the dish. Pour about 1/2 cup of sliced onion over the top and cover the casserole with 3 or 4 more cabbage leaves. Cover the dish with plastic wrap or aluminum foil.
11
Bake the casserole in a preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the lamb is tender and the rice is cooked. Remove it from the oven and allow it to rest for 30 minutes before serving.
12
Serve the cabbage rolls hot, garnished with feta cheese and about 2 tablespoons of chopped parsley.