Savory Stuffed Cabbage Recipe
Ingredients
| Lamb | 1 Pound | |
| Rice | 2 Cup (16 tbs), cooked | |
| Egg | 1 | |
| Garlic | 1 Clove (5gm), crushed | |
| Salt | 1 Teaspoon | |
| Thyme leaf | 1/4 Teaspoon, crumbled | |
| Leaf rosemary - 1/4 teaspoon, crumbled | ||
| Pepper | 1/8 Teaspoon | |
| Cabbage - 1 head (about 3 1/2 lbs) | ||
| Butter/Margarine | 2 Tablespoon (Special tomato sauce - 1 can (15 oz)) | |
| Onion | 1 Large, chopped (Special tomato sauce - 1 can (15 oz)) | |
| Sugar | 2 Teaspoon (Special tomato sauce - 1 can (15 oz)) | |
| Salt | 1/2 Teaspoon (Special tomato sauce - 1 can (15 oz)) | |
| Water | 1/2 Cup (16 tbs) (Special tomato sauce - 1 can (15 oz)) | |
Directions
GETTING READY
1) Preheat the oven to 350° F.
MAKING
2) In a large bowl, mix the lamb, rice, egg, garlic, salt, thyme, rosemary, pepper and 2/3 cup tomato sauce together.
3) Remove outer cabbage leaves. Cut a small slice from the top , keep aside. Then make a hollow shell about 1/2 inch thick in the cabbage.
4) Spoon the lamb mixture into the cabbage shell, pressing firmly, fit top back into place and tie with a string.
5) In a medium frying pan, saute the onion in the butter or margarine for about 5 minutes, until soft.
6) Stir in rest of the tomato sauce, sugar, salt and water. Stir constantly and bring to a boil, then turn off the heat.
7) In a deep flameproof casserole or Dutch oven, place the cabbage, core end down, pour over the sauce and cover.
8) Bake in preheated oven, basting 2 or 3 times with sauce, for 1 hour and 30 minutes.
9) Place the stuffed cabbage on a heated serving platter and remove the string.
SERVING
10) Spoon some sauce over the cabbage, pass remaining sauce in a separate bowl. Slice the cabbage into wedges, garnish with parsley, if desired and serve immediately.
1) Preheat the oven to 350° F.
MAKING
2) In a large bowl, mix the lamb, rice, egg, garlic, salt, thyme, rosemary, pepper and 2/3 cup tomato sauce together.
3) Remove outer cabbage leaves. Cut a small slice from the top , keep aside. Then make a hollow shell about 1/2 inch thick in the cabbage.
4) Spoon the lamb mixture into the cabbage shell, pressing firmly, fit top back into place and tie with a string.
5) In a medium frying pan, saute the onion in the butter or margarine for about 5 minutes, until soft.
6) Stir in rest of the tomato sauce, sugar, salt and water. Stir constantly and bring to a boil, then turn off the heat.
7) In a deep flameproof casserole or Dutch oven, place the cabbage, core end down, pour over the sauce and cover.
8) Bake in preheated oven, basting 2 or 3 times with sauce, for 1 hour and 30 minutes.
9) Place the stuffed cabbage on a heated serving platter and remove the string.
SERVING
10) Spoon some sauce over the cabbage, pass remaining sauce in a separate bowl. Slice the cabbage into wedges, garnish with parsley, if desired and serve immediately.
Chef
