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Lamb Stuffed Cabbage Leaves Recipe
|Lean lamb||1 1⁄2 Pound, minced (700 Gram)|
|Shallots||4 , finely chopped|
|Tomatoes||3 , peeled, seeded and chopped|
|Long grain rice||2 1⁄2 Ounce, cooked (65 Gram)|
|Cayenne pepper||1 Teaspoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Cabbage||1 Medium, parboiled and separated into leaves|
|Vegetable oil||1 Tablespoon|
|Dry white wine||10 Fluid Ounce (300 Milliliter)|
|Lemon||1 , juiced|
Serving size: Complete recipe
Calories 2078 Calories from Fat 296
% Daily Value*
Total Fat 33 g51.3%
Saturated Fat 10.4 g51.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 527.8 mg22%
Total Carbohydrates 160 g53.4%
Dietary Fiber 25.1 g100.3%
Sugars 29.5 g
Protein 246 g491.7%
Vitamin A 137.1% Vitamin C 477.3%
Calcium 35.4% Iron 41.4%
*Based on a 2000 Calorie diet
Form into a thick sausage shape.
Wrap the cabbage leaves around the sausage to enclose it completely.
If necessary, tie with string at 5 cm/2 in intervals.
Heat the oil in a flameproof casserole.
Put the cabbage roll in the casserole and pour over the wine.
Bring to the boil, then cover and simmer for 1 hour.
Transfer the cabbage roll to a warmed serving dish.
Mix together the lemon juice and flour, stir in 2 tablespoons of the hot liquid from the casserole and then stir into the casserole.
Simmer, stirring, until thickened and smooth.
Pour this sauce into a sauceboat and serve with the stuffed cabbage.
Serve hot or cold.