Lamb And Rice Stuffed Cabbage Rolls
Prepare this easy chicken tikka masala for lunch or dinner in no time and serve with fragrant basmati rice.
Recipe Summary Lamb And Rice Stuffed Cabbage Rolls
I love lamb burgers and lamb meatballs, so it's no surprise that I love lamb-stuffed cabbage rolls, and I'm happy to report that these particular 'lambage rolls' were the best non-beef version yet!Ingredients | Lamb Tikka With Rice¼ cup butter2 tablespoons olive oil½ onion, diced4 cloves garlic, crushed1 teaspoon ground black pepper1 teaspoon ground cumin½ teaspoon ground cinnamon¼ teaspoon cayenne pepper1 pinch dried oregano1 pound ground lamb1 cup white rice2 teaspoons salt¼ cup packed chopped Italian parsley (Optional)2 tablespoons sliced almonds1 tablespoon dried currants1 head cabbagesalt and ground black pepper to taste2 bay leaves1 cup tomato puree3 ½ cups chicken broth½ onion, sliced¼ cup crumbled feta cheese (Optional)2 tablespoons chopped Italian parsley (Optional)DirectionsMelt 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.Combine lamb, rice, 2 teaspoons salt, 1/4 cup parsley, almonds, and currants in a large bowl. Add cooled onion mixture and mix until combined. Cover and place in the refrigerator until ready to use.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.Preheat oven to 350 degrees F (175 degrees C).Take 1 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.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. Cover casserole.Bake in the preheated oven until the lamb 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 and garnished with feta cheese and 2 tablespoons parsley.Info | Lamb Tikka With Riceprep: 30 mins cook: 1 hr 45 mins additional: 30 mins total: 2 hrs 45 mins Servings: 4 Yield: 8 cabbage rolls
TAG : Lamb And Rice Stuffed Cabbage RollsMain Dish Recipes, Stuffed Main Dish Recipes, Stuffed Cabbage,