Tuesday, September 25, 2012

Lamb Cabbage Rolls

Cabbage is one of those vegetables that you can transform in so many ways.  I imagine my Czech ancestors were quite resourceful with cabbage as well as potatoes when it came to feeding their families.  Cabbage is inexpensive and good for you.  Why not try this.  It's easier than you think!

For this recipe I used lamb, however you can substitute beef or even pork if that's your style.  At the last minute (before going into the oven) I gave it an Italian twist by adding tomatoes and garlic.

Lamb Cabbage Rolls 

1 lb ground lamb, beef or pork

1 egg

1/4 tsp chili flakes

1/2 tsp garlic powder

1 handful chopped parsley

1/4 cup chopped onion

1/2 tsp dried rosemary, slightly crushed

1/4 tsp salt

about 5 cabbage leaves

For the sauce

14.5 oz can of diced tomatoes (you could use fresh, this is what I had handy)

3 cloves chopped garlic

a drizzle of olive oil

For the filling, combine all ingredients, meat through salt, mixing well.  Form into log shapes about 2 1/2 inches long.  You should get 8-10 of these.

Meanwhile. gently tear off 5 cabbage leaves.  Add to a large pot of boiling water and cook for 6-8 minutes to make them limp.  This partially cooks them, plus it makes the cabbage more pliable and  easier to roll.  Drain and cool until you can handle them.  With a paring knife cut out the hard middle vein and continue to cut each leaf in half.

Have a 9x13 baking pan handy.  Place a meat "log" at the cut end of cabbage and roll up like you would a burrito, folding in the sides first and firmly rolling to the end.  Place seam side down into the baking dish.  Continue rolling.  

Pour and distribute the diced tomatoes and garlic on top.  Drizzle with olive oil and cover with foil.  Bake covered for about 1 hour.

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