This recipe makes 8 jumbo rolls but I made mine smaller and this can make 15 more or less depending on how much filling you use. This recipe is also way more advanced then others I have posted so if you decide to make it, watch a video on how to roll them and read the instructions over once. There is a lot of prep work involved.
Makes 8 Rolls
1 lb ground lamb, beef or half/half of each1 cup rice
1/4 cup butter
2 tbsp olive oil
1/2 onion, diced
4 cloves garlic, crushed
2 tsp salt
1 tsp black pepper
1 tsp cumin
1/2 tsp cinnamon
1/4 tsp cayenne
pinch dried oregano
1/4 cup packed Italian parsley
1 cup tomato puree
3 1/2 cups chicken broth
1/2 onion sliced
1 head cabbage
salt and pepper to taste
1. 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. Add garlic and 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. Combine meat, rice, 2 teaspoons salt, and 1/4 cup parsley in a large bowl. Add cooled onion mixture and mix until combined. Cover and place in the refrigerator 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 leaves begin to fall away, about 5 minutes. Remove the 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 will need 8 large and about 7 smaller leaves.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Take 1 cabbage leaf and remove the root end. Place about 1/2 cup of the meat mixture toward the bottom edge of the cabbage leaf and roll into a log. Repeat with remaining meat 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 cabbage rolls on top; 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.
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 leaves begin to fall away, about 5 minutes. Remove the 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 will need 8 large and about 7 smaller leaves.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Take 1 cabbage leaf and remove the root end. Place about 1/2 cup of the meat mixture toward the bottom edge of the cabbage leaf and roll into a log. Repeat with remaining meat 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 cabbage rolls on top; 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.
7. Cover casserole.
8. Bake in the preheated oven until the meat is tender and the rice is cooked, 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
I did not get to take a picture of the food.
8. Bake in the preheated oven until the meat is tender and the rice is cooked, 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
I did not get to take a picture of the food.
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