Stuffed Cabbage Leaves Recipe
Ingredients
| Rice grain | 75 Gram | |
| 1 medium-sized onion | ||
| Corn oil | 2 Tablespoon | |
| 225 g/8 oz cooked lamb | ||
| Seasoning | ||
| Oregano | 1 Teaspoon | |
| Mint | 2 Teaspoon, chopped | |
| Cabbage leaves | 8 Large | |
| 300 ml/1/2 pint cabbage | ||
| Water plus 1 Vegetable stock | ||
| Cube | ||
| Juice of 1/2 lemon | ||
| 25 g/1 oz butter or margarine | ||
| 25 g/1 oz plainflour | ||
Directions
1. Cook the rice in plenty of boiling salted water for 12-15 minutes until just tender. Drain well.
2. Chop the onion and place in a frying pan with the oil.
3. Fry gently until just beginning to brown, about 10 minutes.
4. Trim the lamb and cut into small dice.
5. Add the lamb and rice to the frying pan and mix in the seasoning and herbs. Keep on one side.
6. Trim the hard stalks from the cabbage leaves, cover the leaves with boiling water and leave for 5 minutes.
7. Remove and drain well, reserving the stock, and spread each leaf flat.
8. Divide the lamb and rice filling among the leaves, press the filling together and roll up the leaves tightly to completely enclose the filling.
9. Place close together in the frying pan.
10. Make up the stock and pour into the pan with the lemon juice.
11. Cover and simmer very gently for 20 minutes.
12. Remove cabbage leaves and put in a heated serving dish.
13. Melt the butter or margarine in a small saucepan, stir in the flour and cook for 1 minute.
14. Strain off the stock from the frying pan and gradually add to the flour, bring to the boil, stirring, and simmer for 3 minutes.
15. Serve with the stuffed cabbage leaves and some carrots.
2. Chop the onion and place in a frying pan with the oil.
3. Fry gently until just beginning to brown, about 10 minutes.
4. Trim the lamb and cut into small dice.
5. Add the lamb and rice to the frying pan and mix in the seasoning and herbs. Keep on one side.
6. Trim the hard stalks from the cabbage leaves, cover the leaves with boiling water and leave for 5 minutes.
7. Remove and drain well, reserving the stock, and spread each leaf flat.
8. Divide the lamb and rice filling among the leaves, press the filling together and roll up the leaves tightly to completely enclose the filling.
9. Place close together in the frying pan.
10. Make up the stock and pour into the pan with the lemon juice.
11. Cover and simmer very gently for 20 minutes.
12. Remove cabbage leaves and put in a heated serving dish.
13. Melt the butter or margarine in a small saucepan, stir in the flour and cook for 1 minute.
14. Strain off the stock from the frying pan and gradually add to the flour, bring to the boil, stirring, and simmer for 3 minutes.
15. Serve with the stuffed cabbage leaves and some carrots.
Chef
