Lamb Cabbage Rolls Recipe
Ingredients
8 cabbage leaves
1 lb (450 g) ground lamb
1 onion, finely sliced
Salt and pepper
1/2 tsp (2 ml) thyme
3 tbsp (45 ml) rice
Sauce
2 tbsp (30 ml) butter
2 tbsp (30 ml) flour
2 tbsp (30 ml) tomatoes, diced
1 Cup (250 ml) tomato juice
Salt and pepper
1 bay leaf
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.
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