Cabbage Lamb Rolls



1 large head green cabbage, at room temperature

1 medium onion, finely chopped

2 tablespoons vegetable oil

1 1/2 pound ground lamb or beef

1 cup short-grain rice, washed and drained

1/2 teaspoon ground allspice

1 teaspoon salt

1/2 teaspoon black pepper

1 1/4 cup water (divided)

4 cloves garlic, chopped

1/4 cup lemon juice


Separate leaves from head of cabbage carefully. Drop leaves, a few at a time, into a large pot of boiling salted water. Cook until limp, about 5 minutes. Drain. Cut leaves in half; remove and discard center ribs. Set aside.

Combine all remaining ingredients except 1 cup water, garlic and lemon juice.

Place 1 tablespoon of mixture on each leaf and roll up, tucking in sides to contain filling.

Combine remaining ingredients. Pack finished rolls, flap side down and close together, making layers, in a Dutch oven; sprinkling each layer with the mixture

Cover pan and bring to simmer on stovetop over medium heat. Cook 40 to 60 minutes



4- 6 servings


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