Lamb & Rice Stuffed Cabbage Rolls

Name: Lamb & Rice Stuffed Cabbage Rolls
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps sliced almonds; 2 bay leaves; 59 milliliters butter; 1 head cabbage; 0 teaspoons cayenne pepper; 828 milliliters chicken broth; 1 Tbsp dried currants; 4 cloves garlic, crushed; 1 teaspoons ground cinnamon; 1 teaspoon ground cumin; 454 grams ground lamb; 1 teaspoon ground black pepper; 8 servings salt and ground black pepper to taste; 2 Tbsps olive oil; 1 onion, sliced; 1 pinch dried oregano; 2 teaspoons salt; 237 milliliters tomato puree; 237 milliliters white rice

Lamb & Rice Stuffed Cabbage Rolls might be just the main course you are searching for. Watching your figure? This gluten free recipe has 399 calories, 14g of protein, and 24g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes. Head to the store and pick up chicken broth, bay leaves, butter, and a few other things to make it today. To use up the dried currants you could follow this main course with the Soda Bread Scones as a dessert.

Instructions

Melt butter in large skillet over medium heat; heat oil in the melted butter. Cook and stir 1/2 diced onion until translucent, about 8 minutes.

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Butter

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add garlic and cook and stir for 1 minute.

Ingredients you will need

Garlic

Remove from heat. Stir in 1 teaspoon black pepper, cumin, cinnamon, cayenne pepper, and oregano. Set aside to cool to room temperature.

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Cayenne Pepper

Black Pepper

Cinnamon

Oregano

Cumin

Combine lamb, rice, 2 teaspoons salt, 1/4 cup parsley, almonds, and currants in a large bowl.

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Currants

Almonds

Parsley

Lamb

Rice

Salt

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Bowl

Add cooled onion mixture and mix until combined. Cover and place in the refrigerator until ready to use.

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Onion

Fill a large pot halfway with water and bring to a boil.

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Water

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Pot

Remove the core from the cabbage head and place the head in the boiling water. Cover and simmer until leaves begin to fall away, about 5 minutes.

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Cabbage

Water

Remove the 2 outer layers of leaves to a paper towel-lined plate, cover and continue cooking for 1 to 2 more minutes.

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Paper Towels

Remove the remaining large leaves to the plate. You will need 8 large and about 7 smaller leaves.

Preheat oven to 350 degrees F (175 degrees C).

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Oven

Take 1 cabbage leaf and remove the root end.

Ingredients you will need

Cabbage

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.

Ingredients you will need

Cabbage

Roll