Lamb Stuffed Cabbage Leaves Recipe
Ingredients
| Cabbage - 1 large head | ||
| Lamb - 4 cups, ground cooked | ||
| Bacon, crumbled - 8 slices, crisp | ||
| Soda cracker crumbs - about 16/ 3/4 cup | ||
| Onion | 1 Medium | |
| Garlic - 1 small clove, minced | ||
| Tomato juice | 1 Cup (16 tbs) | |
| Eggs | 2 Small, slightly beaten | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Butter/Margarine | 3 Tablespoon | |
| Vegetable bouillon | 1 Cubic Centimeter | |
| Water | 1 Cup (16 tbs) | |
| All-purpose flour - 1 tablespoon | ||
| Water | 1 Tablespoon | |
Directions
MAKING
1. To prepare the cabbage with a sharp knife cut core out of cabbage, pull off and discard any coarse outer leaves and carefully remove 18 whole leaves, one at a time.
2. Save any remaining cabbage for another meal.
3. In a large frying pan in a small amount of boiling salted water steam leaves, covered for 8 minutes, or such that limp and drain well.
4. In a large bowl mix lamb, bacon, cracker crumbs, onion, garlic, tomato juice, eggs, salt and pepper lightly with a fork such that blended.
5. Laying cabbage leaves flat in middle of each place 2 to 3 tablespoons meat mixture fold thick end up over filling and fold both sides toward middle.
6. In a jelly-roll like fashion roll up to cover filling completely and fasten with one or two wooden picks.
7. In a large frying pan in butter or margarine brown rolls, a few at a time and pile all of them back into pan.
8. In a 1-cup measure dissolve bouillon cube in 1 cup hot water pour over rolls and steam with cover for 20 minutes such that cabbage is tender.
9. To a heated serving platter transfer and keep hot while making gravy.
10. Into a 1-cup measure pour drippings from pan and if needed add water to make 1 cup.
11. In a cup blend flour with the 1 tablespoon water such that smooth and return to pan stirring into liquid in pan.
12. Over low heat with constant stirring cook such that the gravy thickens and boils for 1 minute.
SERVING
13. To serve season as per taste with salt and pepper and into a heated bowl pour to spoon over cabbage rolls.
1. To prepare the cabbage with a sharp knife cut core out of cabbage, pull off and discard any coarse outer leaves and carefully remove 18 whole leaves, one at a time.
2. Save any remaining cabbage for another meal.
3. In a large frying pan in a small amount of boiling salted water steam leaves, covered for 8 minutes, or such that limp and drain well.
4. In a large bowl mix lamb, bacon, cracker crumbs, onion, garlic, tomato juice, eggs, salt and pepper lightly with a fork such that blended.
5. Laying cabbage leaves flat in middle of each place 2 to 3 tablespoons meat mixture fold thick end up over filling and fold both sides toward middle.
6. In a jelly-roll like fashion roll up to cover filling completely and fasten with one or two wooden picks.
7. In a large frying pan in butter or margarine brown rolls, a few at a time and pile all of them back into pan.
8. In a 1-cup measure dissolve bouillon cube in 1 cup hot water pour over rolls and steam with cover for 20 minutes such that cabbage is tender.
9. To a heated serving platter transfer and keep hot while making gravy.
10. Into a 1-cup measure pour drippings from pan and if needed add water to make 1 cup.
11. In a cup blend flour with the 1 tablespoon water such that smooth and return to pan stirring into liquid in pan.
12. Over low heat with constant stirring cook such that the gravy thickens and boils for 1 minute.
SERVING
13. To serve season as per taste with salt and pepper and into a heated bowl pour to spoon over cabbage rolls.
Chef
