Delicious Lamb and Rice Stuffed Cabbage Rolls Recipe

Ingredients

• 0.25 cup butter
• 2 tablespoons olive oil
• 0.5 onion, diced
• 4 cloves garlic, crushed
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon cayenne pepper
• 1 pinch dried oregano
• 1 pound ground lamb
• 1 cup white rice
• 2 teaspoons salt
• 0.25 cup packed chopped Italian parsley
• 2 tablespoons sliced almonds
• 1 tablespoon dried currants
• 1 head cabbage
• salt and ground black pepper to taste
• 2 bay leaves
• 1 cup tomato puree
• 3.5 cups chicken broth
• 0.5 onion, sliced
• 0.25 cup crumbled feta cheese
• 2 tablespoons chopped Italian parsley

Instructions

1. Melt butter in a large skillet over medium heat, then add oil. Cook and stir 1/2 diced onion until translucent, approximately 8 minutes. Add garlic, cook, and stir for 1 minute. Remove from heat. Stir in 1 teaspoon black pepper, cumin, cinnamon, cayenne pepper, and oregano. Set aside to cool to room temperature.
2. In a large bowl, combine lamb, rice, 2 teaspoons salt, 1/4 cup parsley, almonds, and currants. Add the cooled onion mixture and mix until well combined. Cover and refrigerate until ready to use.
3. Fill a large pot halfway with water and bring to a boil. Remove the core from the cabbage head and place the head in the boiling water. Cover and simmer until the leaves begin to fall away, about 5 minutes. Remove 2 outer layers of leaves to a paper towel-lined plate, cover, and continue cooking for 1 to 2 more minutes. Remove the remaining large leaves to the plate. You'll need 8 large leaves and about 7 smaller ones.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Take one cabbage leaf and remove the root end. Place about 1/2 cup of the lamb mixture toward the bottom edge of the cabbage leaf and roll into a log. Repeat with remaining lamb mixture and 7 more large leaves to create 8 cabbage rolls.
6. Line the bottom of a large casserole dish or Dutch oven with 4 or 5 smaller cabbage leaves. Place the cabbage rolls on top, then season with salt and black pepper. Add bay leaves and tomato puree. Pour in chicken broth. Sprinkle 1/2 sliced onion over the top and cover with 3 or 4 more cabbage leaves. Cover the casserole.
7. Bake in the preheated oven until the lamb is tender and the rice is cooked, approximately 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from the oven and allow to rest for 30 minutes. Serve with pan juices poured over the top, garnished with feta cheese and 2 tablespoons of parsley.

Nutrition

• Calories: 740 kcal
• Fat Content: 39 g
• Fiber Content: 11 g
• Sugar Content: 17 g
• Sodium Content: 2564 mg
• Protein Content: 32 g
• Cholesterol Content: 119 mg
• Carbohydrate Content: 70 g
• Saturated Fat Content: 16 g
• Unsaturated Fat Content: 0 g