Lamb Stuffed Cabbage Leaves Recipe
Ingredients
| 700 g/1 1/2 lb lean lamb, minced | ||
| Shallots | 4 , finely chopped | |
| 3 tomatoes, peeled, seeded and chopped | ||
| 65 g/2 1/2 oz long-grain rice, cooked | ||
| Salt | To Taste | |
| Cayenne pepper | 1 Teaspoon | |
| Nutmeg | 1/4 Teaspoon, grated | |
| 1 medium cabbage, parboiled and separated into leaves | ||
| Vegetable oil | 1 Tablespoon | |
| 300 ml/10 fl oz dry white wine | ||
| Lemon juice | 1 | |
| Flour | 1 Tablespoon | |
Directions
Mix together the lamb, shallots, tomatoes, rice, salt to taste, the cayenne and nutmeg.
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.
Keep hot.
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.
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.
Keep hot.
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.
Chef
