Lamb Cabbage Rolls Recipe
Ingredients
| Cabbage leaves | 8 | |
| Ground lamb | 1 Pound | |
| Onion | 1 , finely sliced | |
| Thyme | 1/2 Teaspoon | |
| Rice | 3 Tablespoon | |
| Butter | 2 Tablespoon (Sauce) | |
| Flour | 2 Tablespoon (Sauce) | |
| Tomatoes | 2 Tablespoon, diced (Sauce) | |
| Tomato juice | 1 Cup (16 tbs) (Sauce) | |
| Bay Leaf | 1 (Sauce) | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
– Blanch cabbage leaves in lightly salted boiling water for 5 minutes, drain and let stand to cool.
– In a bowl, combine ground lamb, onion, salt, pepper, thyme, and rice.
– Spread 1 tbsp (15 ml) of mixture onto each cabbage leaf, roll and set aside.
– In a saucepan, melt butter, add flour and heat for a few minutes.
– Add tomatoes and tomato juice, season with salt and pepper and bring to a boil.
– Place cabbage rolls in sauce with bay leaf; cover, simmer for 1 hour.
– In a bowl, combine ground lamb, onion, salt, pepper, thyme, and rice.
– Spread 1 tbsp (15 ml) of mixture onto each cabbage leaf, roll and set aside.
– In a saucepan, melt butter, add flour and heat for a few minutes.
– Add tomatoes and tomato juice, season with salt and pepper and bring to a boil.
– Place cabbage rolls in sauce with bay leaf; cover, simmer for 1 hour.
Chef
